Meat
Reggiana
B tier
Reggiana (Razza Reggiana or Vacca Rossa) is a red dual-purpose cattle breed of the Reggio Emilia province in Emilia-Romagna, Italy, long linked to Parmigiano Reggiano dairying. Beef and veal from Reggiana herds are moderately lean with fine grain and a mild, clean flavour; dairy-origin carcasses benefit from careful finishing and traditional regional preparations. Pure Reggiana numbers are smaller than industrial Holstein herds but are conserved for cheese milk quality and heritage beef. Specialty consortia market both dairy products and meat from the red cows of the Po Valley cheese district.
Also known as: Razza Reggiana, Vacca Rossa
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Characteristics
Preparations
Traits
History
Red cattle of the Reggio Emilia plain supported medieval dairying that evolved into hard-cheese traditions of the Po Valley.
Local selection fixed the solid red Reggiana type as a dual-purpose dairy and draught animal.
A modern herd book and breed association formalised Razza Reggiana standards in Emilia-Romagna.
Holstein competition sharply reduced Reggiana numbers, threatening purebred survival.
Conservation projects and premium Parmigiano from Reggiana milk revived commercial interest.
Specialty beef and veal marketing accompanied dairy conservation of the Vacca Rossa Reggiana.