Spanish Jamon Iberico Industry Prepares For Busy Christmas Period

SALAMANCA, SPAIN - DECEMBER 14: An iberian pig sniffs while looking for food in the village of La Alberca on December 14, 2012 near Salamanca, Spain. The pig is free to roam in the village until it is sacrificed on January 21st in a village raffle with the proceeds going to a local charity. Dry-cured Iberian ham or Jamon Iberico is a favourite amongst Spaniards and producers are hoping for improved sales over the busy christmas period. (Photo by Denis Doyle/Getty Images)