Spanish Jamon Iberico Industry Prepares For Busy Christmas Period

SALAMANCA, SPAIN - DECEMBER 14: An employee of the Fermin Jamones company takes a call from the farm outside the village of La Alberca on December 14, 2012 near Salamanca, Spain. Fermin Jamones was the first Spanish company to be given an export licence for the lucrative United States market. 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 jam 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. (Photo by Denis Doyle/Getty Images)
SALAMANCA, SPAIN - DECEMBER 14: An employee of the Fermin Jamones company takes a call from the farm outside the village of La Alberca on December 14, 2012 near Salamanca, Spain. Fermin Jamones was the first Spanish company to be given an export licence for the lucrative United States market. 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 jam 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. (Photo by Denis Doyle/Getty Images)
Spanish Jamon Iberico Industry Prepares For Busy Christmas Period
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Credit:
Denis Doyle / Stringer
Editorial #:
158498786
Collection:
Getty Images News
Date created:
14 December, 2012
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Source:
Getty Images Europe
Object name:
72675129