Spanish Jamon Iberico Industry Prepares For Busy Christmas Period

MADRID, SPAIN - DECEMBER 18: A shop worker selects a leg of jamon Iberica for a customer at the Ferpal store on Calle Arenal on December 18, 2012 in Madrid, 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 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)
MADRID, SPAIN - DECEMBER 18: A shop worker selects a leg of jamon Iberica for a customer at the Ferpal store on Calle Arenal on December 18, 2012 in Madrid, 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 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
Editorial #:
158529800
Collection:
Getty Images News
Date created:
18 December, 2012
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Source:
Getty Images Europe
Object name:
72683997