Reggiana

The reggiana is an Italian bovine race, more precisely of Reggio Emilia and Parma.

Origin

It belongs to the fair Rameau and red. It goes down from races present on the ground of the area before the Romains.
Pendant centuries, the Race antique of Reggio Emilia was the most widespread race in the production zone of the " Parmigiano Reggiano" ; this is why it is possible to affirm that this race is the " mère" " Parmigiano Reggiano".
Dans the years of post-war period, the number of these cows rose with 140 approximately 000; after which, the number fell, following the introduction of more productive races, the detriment of the quality of milk.

In 1984, one counted only approximately 800 cows. In 1985, it was classified in the register of the races with weak manpower. That caused to start again the race to arrive at close to 2 000 cows in 2000. The impassioned stockbreeders are federate in the National association of the bovine Stockbreeders of the Race " Reggiana" , without forgetting the engagement of the Consortium for the Valorization of the Antique Reggiana Race, which contributed in a decisive way to economic valorization of this race.

Morphology

It is about an animal of big size: 1,45 to 1,50 m with the garrot for 900-1000 kg in the bull and 1,40 to 1,45 m for 650-700 kg in the cow.
Elle is robust, elegant, with a strong and lengthened trunk, a powerful but distinguished head; it is characterized by its uniform coat russet-red-wheat, which confers the name of " to him; cow rousse".
Elle has clear mucous membranes, elliptic horns of section and let us onglons dark and very hard.

Qualities in breeding

It is a mixed race, high for the milk, but whose animals of reform and calves are well developed. The quality of its musculature, its rusticity and its let us onglons hard leave think that formerly, it was also used for traction.
It produces an average of 5 600 kg of milk by lactation whose composition reveals a butyric rate of 3,62% and one proteinic rate of 3,35%. Its milk is characterized in addition, by the typology of its casein; one can in particular raise the genetic alternatives " BB" and " AB" K casein, essential for its quite specific nutritional properties, but also for the good success of a fabulous cheese, requiring a scrupulous and difficult development, such as the " Parmigiano Reggiano". For several years, many small stockbreeders have decided to sell the milk of the russet-red cows with the C.V.P.A.R.R., consortium which produces truth " Parmigiano Reggiano" by using exclusively the russet-red cow's milk " reggiane". (the essence of the tonnage of this cheese is resulting from the milk of other races, but it does not carry whereas the name of parmiggiano )
In addition, the race " reggiana" show optimal characteristics as regards rusticity and longevity.

See too

External bonds

Card on the reggiana on the site of with photography.

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