In 1959 the adventure of the Consortium owner of the Parmareggio brand began, when eight dairies in the Parmigiano Reggiano area came together to collect milk from the companies and transform them into the industrial property owned by the Cooperative focus on meat and aged cheese.

The aim of the Consortium was to create an agri-food cooperative group specialized in the Italian excellence of cured meats and aged cheeses that paid attention to the quality of the product but also to the welfare of the animals.
Well-being is a complete state of health, both physical and mental, in which the animal is in harmony with its environment; each definition of well-being must take into account the environment, the physiology and the specific behavior of the animal.

Parmigiano Reggiano is a natural and premium food: it is gluten-free and 100% natural, as it is without preservatives and additives. It is also naturally lactose free: the absence of lactose is the natural consequence of the typical process of obtaining Parmigiano Reggiano. Parmareggio offers a range of pieces that differ in seasoning and size.

A particular attention to the raw materials from the Parmigiano Reggiano supply chain that Parmareggio carefully selects to offer some typical local products ready to be enjoyed. The Parmareggio range includes a series of excellences that differ in seasoning and origin, telling the story and the peculiarities that distinguish each product.