Our Supply Chain
From the barn to the ageing warehouses:
every step of our Parmigiano Reggiano under direct family control
From field to table
An integrated system, controlled at every stage: from the land and its fodder to the finished product, honouring the territory and ensuring unbroken quality throughout.
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01Raw Materials
Our herd — more than 600 head of cattle — is fed exclusively on crops and fodder grown on our own land. A favourable climate and the highest standards of Cow-Comfort ensure a milk production of exceptional quality.
Discover Santa Lucia -
02Processing
Skimmed milk from the evening milking and fresh morning milk are combined in traditional copper vats. The Master Cheesemaker, using 100% natural rennet and a live whey starter culture, crafts approximately 100 wheels of Parmigiano Reggiano every single day.
Discover processing -
03Ageing
In the silence of our warehouses the wheels rest on red spruce boards, slowly developing structure, aroma and character. More than 60,000 wheels follow this unhurried, unrepeatable journey before they are ready for the table.
Discover ageing -
04The Final Product
Pure, genuine and entirely artisanal. Your Parmigiano Reggiano is available in 8 ageing levels from 13 to 90 months — from the fresh Tenero to the intense Extra Stravecchio Reserve.
Our ageing levels
He who works with his hands is a labourer.Saint Francis of Assisi
He who works with his hands and his head is a craftsman.
He who works with his hands, his head and his heart is an artist.
See how the supply chain supports dairy quality
The supply chain drives final quality. Explore dairy processing, territory, history, and tours for a full understanding.
- The DairyFrom milk to Parmigiano Reggiano wheel.
- TerritoryGeography, climate, and agricultural context.
- HistoryLong-term know-how and company identity.
- Guided ToursObserve the full process in person.
- CompanyGeneral overview of Ferrarini & Bonetti.
- Parmigiano ReggianoDedicated page coming soon: origin, PDO rules, and tasting profile.
