Spanish Jamon Iberico Industry Prepares For Busy Christmas Period : News Photo

Spanish Jamon Iberico Industry Prepares For Busy Christmas Period

Credit: 
Denis Doyle / Stringer
MADRID, SPAIN - DECEMBER 14: An employee of the Alberto Lopez Araque jamon shop in Madrid cuts a slice of dry-cured Jamon Iberico de Bellota (from acorn) on December 14, 2012 in Madrid, Spain. Dry-cured Iberian ham or Jamon Iberico is a favourite amongst Spaniards and producers are hoping for improved sales over the busy christmas period. The jamon Iberico de Bellota are usually dry-cured for up to three years after the pigs have been few on a diet of acorns in the last three months. (Photo by Denis Doyle/Getty Images)
Caption:
MADRID, SPAIN - DECEMBER 14: An employee of the Alberto Lopez Araque jamon shop in Madrid cuts a slice of dry-cured Jamon Iberico de Bellota (from acorn) on December 14, 2012 in Madrid, Spain. Dry-cured Iberian ham or Jamon Iberico is a favourite amongst Spaniards and producers are hoping for improved sales over the busy christmas period. The jamon Iberico de Bellota are usually dry-cured for up to three years after the pigs have been few on a diet of acorns in the last three months. (Photo by Denis Doyle/Getty Images)
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Date created:
December 14, 2012
Editorial #:
158498766
Release info:
Not released.More information
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Getty Images News
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An employee of the Alberto Lopez Araque jamon shop in Madrid cuts a... News Photo 158498766Business,Carving,Cut,Finance,Ham,Horizontal,Human Interest,Madrid,Meat,Merchandise,Occupation,Pork,Salamanca,Slice,Spain,Store,Topics,WorkingPhotographer Collection: Getty Images News 2012 Getty ImagesMADRID, SPAIN - DECEMBER 14: An employee of the Alberto Lopez Araque jamon shop in Madrid cuts a slice of dry-cured Jamon Iberico de Bellota (from acorn) on December 14, 2012 in Madrid, Spain. Dry-cured Iberian ham or Jamon Iberico is a favourite amongst Spaniards and producers are hoping for improved sales over the busy christmas period. The jamon Iberico de Bellota are usually dry-cured for up to three years after the pigs have been few on a diet of acorns in the last three months. (Photo by Denis Doyle/Getty Images)