Parmesan, Balsamic & Ham Tour - Foodie's Delight Tour
In the heart of Reggio Emilia, the tradition of raising red cows has been passed down through generations, a testament to the enduring bond between the land and its people. This rich heritage began with the ancestors of the current caretakers, stretching back to the early 20th century. Since 1936, the family farm has been dedicated to breeding these remarkable animals, known for their unique qualities and contributions to the dairy industry.
The legacy started with the current owners’ grandparents, who laid the foundation for what would become a thriving enterprise. Through the dedication and hard work of their parents and uncles, the farm flourished. Today, the tradition continues with the current generation, who have been actively involved since the 1980s. Their commitment to the red cow breed, also known as the “razza reggiana,” has ensured that the farm remains a beacon of quality and tradition in the region.
The farm, with its 180 heads of cattle spread over 170 hectares, has maintained a focus on sustainability and quality. Out of the total, around 50 cows are dedicated to milk production, while the rest are young heifers and calves destined to replace their mothers in the future. This careful management ensures the longevity and health of the herd, preserving the breed’s characteristics for future generations.
One of the standout features of the red cow breed is its longevity. These animals, traditionally used for both work and dairy, have proven to be resilient and adaptable. While they may produce less milk compared to other breeds, their milk is of superior quality, rich in proteins and fats, making it ideal for cheese production. This focus on quality over quantity has allowed the farm to carve out a niche in the market, offering premium products that command higher prices.
The red cow’s milk is particularly prized for its casein content, a protein essential for cheese-making. The breed’s milk yields a cheese with a unique flavor profile, highly sought after by connoisseurs. This dedication to quality is not just a business strategy but a passion for preserving a way of life that has been part of the region for centuries.
Sustainability is at the core of the farm’s operations. The cattle are fed with forage from their stable meadows and non-GMO cereals, maintaining the integrity of the Parmigiano Reggiano production standards. This commitment to traditional farming practices ensures that the end product is not only of high quality but also environmentally friendly.
The farm is open to visitors, including schools, guided tours, and tourists. These visits offer a glimpse into the meticulous process of raising red cows and producing high-quality dairy products. Visitors can see firsthand the care and dedication that goes into every aspect of the farm, from the pastures to the cheese aging rooms.
In conclusion, the story of the red cows in Reggio Emilia is one of heritage, quality, and sustainability. Through the efforts of generations, this family farm has preserved a unique breed and maintained a high standard of dairy production. Their products are a reflection of the land’s rich history and the family’s unwavering commitment to excellence. Visitors are welcome to witness this legacy in action, experiencing the pride and tradition that define the farm’s operations.
For a deeper look into this tradition and the farm’s operations, you can watch the full video on YouTube.