For the production of Parmigiano Reggiano, raw milk produced exclusively in a well-defined geographical area, to the right of the Po River, is used. It is first and foremost a microbiological characteristic that links Parmigiano Reggiano to its area of origin. It is a special milk, characterised by a singular and intense bacterial activity of the autochthonous microbial flora, influenced by environmental factors and the forages, grasses and hay of the territory that constitute the main food of our cows.

The Consortium label is the distinctive sign of Parmigiano Reggiano PDO: it is the instrument by which the authenticity guaranteed by the origin and selection marks on whole wheels is transferred to pre-packaged, portioned and grated Parmigiano Reggiano. It is the symbol of the guarantee of authenticity for the final consumer and is used to distinguish cheese that benefits from the Parmigiano Reggiano PDO.

To produce Parmigiano Reggiano with Halal certification, the company guarantees the absence of non-compliant substances and the non-contamination of food. Precise tools such as traceability, labelling, quality system and operator training are available to guarantee certification. Halal Italia is the reference body for Halal certification in the Parmigiano Reggiano food sector: it conciliates the production specifications defined by the Consorzio di Tutela with Islamic food regulations based on the interpretation of the Koran.

The BRCGS certificate provides specific standards for managing the safety, integrity, legality and quality of products and operational controls in the production, processing and packaging of food and food ingredients. Certification to the BRCGS food standard helps to fulfil legal obligations, systems, practices and procedures. The implementation of these standards has a positive impact on profitability and business efficiency and helps manage environmental impact. BRCGS certification is recognised worldwide.