Spanish Jamon Iberico Industry Prepares For Busy Christmas Period


Basilio Hoyos, manager of the Sociedad Chacinera Albercana... News PhotoAgriculture,Bestof,Bestpix,Business,Finance,Ham,Horizontal,Human Interest,Looking At Camera,Manager,Meat,Merchandise,Pork,Portrait,Salamanca,Spain,Topics,Topix,Village,Waist UpPhotographer Collection: Getty Images News 2012 Getty ImagesSALAMANCA, SPAIN - DECEMBER 14: Basilio Hoyos, manager of the Sociedad Chacinera Albercana Cooperative is photographed beside leg of dry-cured Jamon Iberico de bellota (acorns) in the village of La Alberca on December 14, 2012 near Salamanca, Spain. Dry-cured Iberian ham or Jamon Iberico de Bellota 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 of their lives. (Photo by Denis Doyle/Getty Images)