Marille, Graukäse & Co: Austro-Spezialitäten mit besonderem Schutz

© Reuters/STEFANO RELLANDINIOwner Massimo Borghini checks and tests the quality of a Parma ham in his factory in Langhirano near Parma, October 13, 2009. Prosciutto di Parma can only be produced in a very restricted area of 29 sq km (11.2 sq mile) around the town of Parma in the region of Emilia Romagna, just north of Tuscany. Around 10 million hams are sold every year, of which about 2 million are exported, mainly to France, the United States and Germany, which each consume about 400,000 a year. To match Reuters Life! FOOD-ITALY/HAM REUTERS/Stefano Rellandini (ITALY FOOD SOCIETY)