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: Children walk with an Iberian pig in the village of La Alberca on December 14, 2012 near Salamanca, Spain. The pig is free to roam in the village until it is sacrificed on January 21st in a village raffle with the proceeds going to a local charity. Spaniards normally consume large quantities of their favoured Jamon Iberico and producers are hoping for improved sales over the busy holiday callender. The jamon 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 of their lives. (Photo by Denis Doyle/Getty Images)
Caption:
SALAMANCA, SPAIN - DECEMBER 14: Children walk with an Iberian pig in the village of La Alberca on December 14, 2012 near Salamanca, Spain. The pig is free to roam in the village until it is sacrificed on January 21st in a village raffle with the proceeds going to a local charity. Spaniards normally consume large quantities of their favoured Jamon Iberico and producers are hoping for improved sales over the busy holiday callender. The jamon 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 of their lives. (Photo by Denis Doyle/Getty Images)
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Date created:
December 14, 2012
Editorial #:
158498780
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Getty Images News
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Children walk with an Iberian pig in the village of La Alberca on... News Photo 158498780Agriculture,Animal,Business,Child,Finance,Horizontal,Human Interest,Iberian,Iberian Pig,Lifestyles,Livestock,Pig,Salamanca,Spain,Street,Topics,Village,WalkingPhotographer Collection: Getty Images News 2012 Getty ImagesSALAMANCA, SPAIN - DECEMBER 14: Children walk with an Iberian pig in the village of La Alberca on December 14, 2012 near Salamanca, Spain. The pig is free to roam in the village until it is sacrificed on January 21st in a village raffle with the proceeds going to a local charity. Spaniards normally consume large quantities of their favoured Jamon Iberico and producers are hoping for improved sales over the busy holiday callender. The jamon 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 of their lives. (Photo by Denis Doyle/Getty Images)