Spanish Jamon Iberico Industry Prepares For Busy Christmas Period

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A row of dry-cured Jamon Iberico de Bellota hang at the Estrella de... News PhotoAgriculture,Bestof,Business,Castilla y León,Factory,Finance,Ham,Hanging,Human Interest,In A Row,Meat,Pork,Salamanca,Spain,Topics,Topix,Town,VerticalPhotographer Collection: Getty Images News 2012 Getty ImagesSALAMANCA, SPAIN - DECEMBER 14: A row of dry-cured Jamon Iberico de Bellota (acorns) hang at the Estrella de Castilla factory in the town of Guijuelo 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)