The countryside around Modena contains many small dairies, with low buildings often painted white or pale blue, and beside them there is often a second shed which houses the pigs traditionally reared on the by-products from the cheese-making process (particularly the whey). So it is no coincidence that pork is another of the basic ingredients of Modena's local cuisine. These days there are also factory farms, between them producing tens of thousands of pigs of breeds specially selected through genetic research. This abundant supply of quality pork is necessary to feed the industry that makes Modena the Italian capital of processed pork products such as salami and ham; like Parma, the Province now has its own Consortium (Consorzio del Prosciutto di Modena) to certify the authenticity of locally produced hams.