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: A worker of the Estrella de Castilla factory checks a row of dry-cured Jamon Iberico de bellota (acorns) in the in the town of Guijuelo on December 14, 2012 near Salamanca, Spain. Estrella de Castillo employs about 300 people in the Iberian jamon business. 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: A worker of the Estrella de Castilla factory checks a row of dry-cured Jamon Iberico de bellota (acorns) in the in the town of Guijuelo on December 14, 2012 near Salamanca, Spain. Estrella de Castillo employs about 300 people in the Iberian jamon business. 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 #:
158498739
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Getty Images News
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Getty Images Europe
Object name:
72675126

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worker of the Estrella de Castilla factory checks a row of drycured... News Photo 158498739Agriculture,Business,Castilla y Leon,Check,Factory,Finance,Horizontal,Human Interest,In A Row,Occupation,Salamanca,Spain,TownPhotographer Collection: Getty Images News 2012 Getty ImagesSALAMANCA, SPAIN - DECEMBER 14: A worker of the Estrella de Castilla factory checks a row of dry-cured Jamon Iberico de bellota (acorns) in the in the town of Guijuelo on December 14, 2012 near Salamanca, Spain. Estrella de Castillo employs about 300 people in the Iberian jamon business. 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)