Spanish Jamon Iberico Industry Prepares For Busy Christmas Period

SALAMANCA, SPAIN - DECEMBER 14: Iberian Pigs feed on fallen acorns at the farm of Faustino Prieto 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)
SALAMANCA, SPAIN - DECEMBER 14: Iberian Pigs feed on fallen acorns at the farm of Faustino Prieto 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)
Spanish Jamon Iberico Industry Prepares For Busy Christmas Period
PURCHASE A LICENSE
How can I use this image?
kr. 3.000,00
DKK

DETAILS

Restrictions:
Contact your local office for all commercial or promotional uses.
Credit:
Denis Doyle / Stringer
Editorial #:
158498742
Collection:
Getty Images News
Date created:
December 14, 2012
Upload date:
License type:
Rights-managed
Release info:
Not released. More information
Source:
Getty Images Europe
Object name:
72674238