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

Spanish Jamon Iberico Industry Prepares For Busy Christmas Period

Credit: 
Denis Doyle / Stringer
SALAMANCA, SPAIN - DECEMBER 14: Basilio Hoyos, manager of the Sociedad Chacinera Albercana Cooperative checks a 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)
Caption:
SALAMANCA, SPAIN - DECEMBER 14: Basilio Hoyos, manager of the Sociedad Chacinera Albercana Cooperative checks a 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)
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Date created:
December 14, 2012
Editorial #:
158498797
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Basilio Hoyos manager of the Sociedad Chacinera Albercana Cooperative... News Photo 158498797Agriculture,Bestof,Business,Check,Finance,Ham,Horizontal,Human Interest,Leg,Manager,Meat,Merchandise,Pork,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 checks a 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)