Spanish Jamon Iberico Industry Prepares For Busy Christmas Period


Two legs of dry-cured Jamon Iberico de Bellota hang from a wall in... News PhotoBusiness,Finance,Food,Ham,Hanging,Horizontal,Human Interest,Madrid,Meat,Merchandise,Pork,Retail,Salamanca,Spain,Store,TopicsPhotographer Collection: Getty Images News 2012 Getty ImagesMADRID, SPAIN - DECEMBER 14: Two legs of dry-cured Jamon Iberico de Bellota (from acorn) hang from a wall in the jamon food shop of Alberto Lopez Araque on December 14, 2012 in Madrid, 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 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. (Photo by Denis Doyle/Getty Images)