Spanish Jamon Iberico Industry Prepares For Busy Christmas Period


Faustino Prieto, owner of the small family-run Iberian ham business... News PhotoAdult,Agriculture,Animal,Business,Finance,Horizontal,Human Interest,Iberian,Livestock,Looking At Camera,Mural,Owner,Portrait,Salamanca,Small,Spain,Topics,Village,Waist Up,Wife,WomenPhotographer Collection: Getty Images News 2012 Getty ImagesSALAMANCA, SPAIN - DECEMBER 14: Faustino Prieto, owner of the small family-run Iberian ham business is photographed with his wife Candy Guerrero Jimenez beside a mural of themselves at their home in the village of Cespedosa on December 14, 2012 near Salamanca, Spain. Faustino runs a small family business rearing pure breed Iberian pigs and producing dry-cured Iberian ham or Jamon Iberico. Spaniards normally consume large quantities of their favoured Jamon Iberico and producers are hoping for improved sales over the busy holiday callender. 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)