Spanish Jamon Iberico Industry Prepares For Busy Christmas Period

SALAMANCA, SPAIN - DECEMBER 14: Manuel Revilla stands outside his small family-run Quintin Revilla jamon Iberico 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)