The
Romagnola
Over the years, this descendent of the Podolica breed has taken on the
characteristicss of modern beef-cattle types thanks to intelligent selection
work. The Romagnola ha a white coat with gray shading towards the front and
black apical pigmentation. It demonstrates significant somatic development
and a harmonious structure that tends to be brachymorphic.
The trunk is particularly well-developed in the transverse diameters, with
particulare emphasis in the hindquarters, where the thighs and buttocks reveal
a broad, convex and markedly inclined musculature.
This breed's short sturdy legs and strong feet have made it an ideal grazing
animal. Calving takes place without any difficulty and the cows give birth
to wheat-colored calves that weigh an average of 40-45 kg.
The Romagnola has an outstanding growth capacity that is comparable to the
Chianina and Marchigiana. The cows weigh between 600 and 900 kg, whereas
adult males reach 1200-1500 kg.
They are slaughtered when they reach a weight of 650 - 700 kg, at the
age of 16-18 months. Average slaughter yield is 62-63%. The romagnola is
raised in the provinces of Forlì, Bologna and Ravenna.