Spanish Jamon Iberico Industry Prepares For Busy Christmas Period

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An employee of the Alberto Lopez Araque jamon shop in Madrid wraps a... News PhotoBusiness,Choice,Finance,Ham,Horizontal,Human Interest,Madrid,Meat,Merchandise,Occupation,Pork,Retail,Salamanca,Slice,Spain,Store,WorkingPhotographer Collection: Getty Images News 2012 Getty ImagesMADRID, SPAIN - DECEMBER 14: An employee of the Alberto Lopez Araque jamon shop in Madrid wraps a selection 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)