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Italian and African immigrant workers add a protective covering of lard and salt to Prosciutto di Parma, cured pork thighs, during their maturation at the modern state-of-the-art Ruliano prosciutto production plant 27 March 2017 in Riano di Langhirano, Italy. Prosciutto di Parma, with its light pink color and sliced paper-thin, is famous world-wide for its succulent flavors and is made only in the Italian province of Parma, mainly in the area of Langhirano. Ruliano S.p.A. Has been making prosciutto under the Perex Suctum brand name for three generation using only 100% natural sea salt, with no artificial additives or preservatives, and at least 24-month aging where the fresh mountain air slowly matures and cures the meat. Get premium, high resolution news photos at getty

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