Faustino Prieto, owner of the small family-run Iberian ham business looks out the window beside legs of dry-cured Jamon Iberico de bellota 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.
{"Image ImageDescription": "SALAMANCA, SPAIN - DECEMBER 13:  Faustino Prieto, owner of the small family-run Iberian ham business looks out the window beside legs of dry-cured Jamon Iberico de bellota 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)", "Image Copyright": "2012 Getty Images"}