Spanish Jamon Iberico Industry Prepares For Busy Christmas Period

SALAMANCA, SPAIN - DECEMBER 14: Manuel Revilla checks by smelling a sample of a leg of dry-cured Jamon Iberico de bellota (acorns) at his small family jamon business 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)
SALAMANCA, SPAIN - DECEMBER 14: Manuel Revilla checks by smelling a sample of a leg of dry-cured Jamon Iberico de bellota (acorns) at his small family jamon business 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)
Spanish Jamon Iberico Industry Prepares For Busy Christmas Period
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Credit:
Denis Doyle / Stringer
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158498764
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Getty Images News
Date created:
14 December, 2012
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