The farm
Fattoria di Rimaggio is a farm located in the green heart of Valdarno that, since 1905, has been handing down, protecting and promoting the best specialities of the Tuscan tradition, carrying out every phase of the production cycle in-house: from forage to breeding, from processing to direct sales at our shops.
FROM OUR LAND
GROWING FORAGE
We produce the feed for our animals directly, growing forage plants that are then harvested and processed by the in-house mill.
ANIMAL WELFARE
Animal welfare is one of our priorities. Our beef and dairy cattle are reared in adequate space, with freedom of movement, natural nutrition and maximum hygiene.
We are one of the few companies to have an ASL (healthcare) office on the farm that checks every step in our supply chain, every day, from the seeds we use, to the cleanliness of the worktops, to the temperature of the refrigerators at the points of sale... so we can guarantee the safety of our products.
PRODUCTION AND PROCESSING
Our farm is equipped with state-of-the-art equipment and environments adapted to each stage of the production chain from milking to slaughtering and processing in the dairy or cured meat shop.
DIRECT SALES 0 food miles
We have invested in the creation of a local network of farm shops that represent the link between farm and table, to serve and sell our specialities directly to customers.
TO YOUR TABLE
THE FARM
IN YOUR HOME
DIRECTLY
FROM
OUR FARMS
EVERYTHING MADE ON THE FARM
Our farm is a microcosm where the entire production chain is conducted, with direct and complete control over each stage to ensure high quality, goodness, authenticity and traceability of each product.
of green hills
of arable land generating 2,500 q of annual feed and 50,000 q of forage
di latte munto ogni giorno (dati medi): 1200 l bovino, 200l bufalino, 250 l ovino
of milk milked each day (average data): 1200 l cow, 200 l buffalo, 250 l sheep
of vineyards with 1,000 quintals of wine including Sangiovese, Merlot and Cabernet Sauvignon
of olive groves with3,000 olive trees including frantoio, moraiolo, pendolinoand leccino
The mill
Corn, barley and grass: the arable crops from our fields are used for animal feed. Harvesting is followed by processing at our in-house mill to produce the feed for our animals, with a proximity that is essential for the well-being of each animal and for the goodness of the meat, whether fresh or processed.
Animal husbandry
Animal husbandry is a fundamental component of the farm: on large open land and exclusively in owned stables, rhythms, freedom of movement, natural nutrition and maximum hygiene control are guaranteed.
We breed meat animals such as veal calves, pigs and lambs, farmyard animals, and dairy animals such as cows, buffaloes and sheep, trying to select the best breeds for first-class products.
Head count (average data):
Dairy cows
Buffaloes
Sheep
Pigs
Calves
of self-produced feed for animal feed
of forage and concentrate
for beef cattle
for sheep
for dairy cows
for pigs
The dairy
Special attention has always been paid to the dairy sector. Just a few metres from the sheepfold, we rely on a milking parlour with state-of-the-art automated equipment to maintain the freshness and original characteristics of the milk, with an immediate transfer to the farm's dairy where we produce cheese, ricotta and mozzarella according to local traditions and with manual care of the individual steps.
The cured meat shop
Meat processing takes place directly at the farm's cured meat shop where some of the most popular and sought-after specialities in our catalogue are produced. The highest quality of each product is guaranteed by the skilful processing by our master pork butchers, who follow each stage of production according to traditional processes, from the choice of raw materials to the final inspection. This activity is characterised by flexibility and dynamism to meet market demands and bring the goodness and taste typical of authentic Tuscany to the table.
A CONTROLLED SUPPLY CHAIN
We have chosen to have an ASL (healthcare) office on the farm dedicated to checking every step of our supply chain in order to guarantee the safety of our products and the welfare of our animals.
The checks we run on an ongoing basis include the analysis of soils, harvests, stables, animal welfare, cleanliness of surfaces and meat processing utensils, traceability of animals, temperature of cold rooms in points of sale, correctness of allergen cards…
All this to make sure we bring you a quality product.
OUR VALUES
PROXIMITY
PROXIMITY
we want to maintain a direct link with our customers. Our farm shops ensure an extensive local presence, favouring 'zero food miles' and
eliminatingthe distance between producer and consumer.
LOCAL PRODUCTION
LOCAL PRODUCTION
from cultivation to breeding, every product originates from our land. This feature allows the best traditional local specialities to be brought to your table.
QUALITY
QUALITY
good food is essential for the well-being of body and mind. We want to be ambassadors of a healthy diet through authentic, wholesome
and balanced products.
PROFESSIONALISM
PROFESSIONALISM
staff preparation and training, combined with passion and a sense of belonging, are fundamental first in production and then in customer relations to enhance the uniqueness of each product.
ARTISAN QUALITY
ARTISAN QUALITY
knowledge handed down through generations, constant attention to the times
and rhythms of nature, and the manual production of many products make us true 'gastronomic craftsmen'.
UNIQUENESS
UNIQUENESS
each of our products is unique. No two plants are the same, no two animals are the same, no two production processes are the same. Each tasting invariably offers new sensations and perceptions.
DIVERSITY
DIVERSITY
our production includes a wealth of specialities including meats, cheeses, cured meats, wines and more. This variety is also an expression of the commitment to protecting the biodiversity
of plants and animal species.
TRANSPARENCY
TRANSPARENCY
the entire production cycle takes place on the farm, with strict standards subjected to checks and analyses up to the moment of sale as a guarantee of traceability and authenticity.
INNOVATION
INNOVATION
since 1905, year after year, we have adapted our business to the changes in society, needs and tastes, renewing ourselves and combining ancient
traditions with technological progress.
SUSTAINABILITY
SUSTAINABILITY
we are cultivating our future! The real challenge is to meet the demands of the market while respecting the environment and the soil, according to the principles of integrated agriculture.
OUR DAY STARTS AT 3:30 a.m.
LIFE ON THE FARM BEGINS
We follow the rhythms of nature and animals.
Farm life is marked by activities, times and routines that have been repeated day after day for centuries and that we respect in order to bring quality to your table.
MILKING
The alarm clock goes off at 3.30am when we start milking the sheep, which are then left free to graze and ruminate on our land in the cooler hours of the day before returning to the farm for the second milking twelve hours later. The milking of cows and buffaloes takes place daily at 4.30 am and 4.30 pm and, in the meantime, we switch on the lights in the dairy where we process the previous day’s sheep and cow’s milk.
FEEDING
The hands of our clock then run until 7.30 a.m. when the cattle are fed with unifeed wagons for the distribution of natural forage collected directly from our fields and processed in our mill. Let us also not forget the pigs who are fed twice a day at 6.30 a.m. and 6 p.m. via automatic feeders connected to silos.
PRODUCTION, PROCESSING AND SALE
At the crack of dawn, life in the fields finally gets under way, operations in the cured meat shop start up, and then we open the doors of the farm shops to serve you products that are always fresh, expressing the most authentic and genuine flavours of nature.
