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.
|