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

Spanish Jamon Iberico Industry Prepares For Busy Christmas Period

SALAMANCA, SPAIN - DECEMBER 14: An emproyee of the company Fermin Jamones checks a row of dry-cured Jamon Iberico de bellota (acorns) in the village of La Alberca on December 14, 2012 near Salamanca, Spain. Fermin Jamones was the first Spanish company to be given an export licence for the lucrative United States market. 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 jam legs 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:
SALAMANCA, SPAIN - DECEMBER 14: An emproyee of the company Fermin Jamones checks a row of dry-cured Jamon Iberico de bellota (acorns) in the village of La Alberca on December 14, 2012 near Salamanca, Spain. Fermin Jamones was the first Spanish company to be given an export licence for the lucrative United States market. 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 jam legs 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 #:
158498740
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Photographer:
Denis Doyle / Stringer
Collection:
Getty Images News
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Getty Images
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Getty Images Europe
Object name:
72674106

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An emproyee of the company Fermin Jamones checks a row of drycured... News Photo 158498740Agriculture,Bestof,Business,Check,Finance,Ham,Horizontal,Human Interest,In A Row,Meat,Pork,Salamanca,Spain,Topics,Topix,VillagePhotographer Collection: Getty Images News 2012 Getty ImagesSALAMANCA, SPAIN - DECEMBER 14: An emproyee of the company Fermin Jamones checks a row of dry-cured Jamon Iberico de bellota (acorns) in the village of La Alberca on December 14, 2012 near Salamanca, Spain. Fermin Jamones was the first Spanish company to be given an export licence for the lucrative United States market. 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 jam legs 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)