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: Faustino Prieto, owner of the small family-run Iberian ham business, looks up at legs of dry-cured Jamon Iberico de bellota in the village of Cespedosa on December 14, 2012 near Salamanca, 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 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: Faustino Prieto, owner of the small family-run Iberian ham business, looks up at legs of dry-cured Jamon Iberico de bellota in the village of Cespedosa on December 14, 2012 near Salamanca, 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 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 #:
158498765
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Faustino Prieto owner of the small familyrun Iberian ham business... News Photo 158498765Agriculture,Business,Finance,Ham,Horizontal,Human Interest,Iberian,Leg,Looking,Meat,Owner,Pork,Salamanca,Small,Spain,VillagePhotographer Collection: Getty Images News 2012 Getty ImagesSALAMANCA, SPAIN - DECEMBER 14: Faustino Prieto, owner of the small family-run Iberian ham business, looks up at legs of dry-cured Jamon Iberico de bellota in the village of Cespedosa on December 14, 2012 near Salamanca, 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 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)