A worker checked in a special room where Parma hams are hung to dry in Langhirano, Italy, Tuesday. Prosciutto di Parma can only be produced in a restricted area. About 10 million hams are sold each year. (Stefano Rellandini/Reuters)
A view of the Credito Emiliano bank temperature-controlled vault stacked with aging Parmesan cheese in Montecavolo, near Reggio Emilia.
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