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An Iberian Pig feeds on fallen acorns at the farm of Faustino Prieto 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. Scarica foto di attualità Premium ad elevata risoluzione da getty

1,787 Pata Negra Stock Photos, High-Res Pictures, and Images - Getty Images

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1,787 Pata Negra Stock Photos, High-Res Pictures, and Images - Getty Images

1,787 Pata Negra Stock Photos, High-Res Pictures, and Images - Getty Images

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1,799 Pata Negra Stock Photos, High-Res Pictures, and Images - Getty Images

1,787 Pata Negra Stock Photos, High-Res Pictures, and Images - Getty Images

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1.423 fotos e imágenes de Pata Negra - Getty Images

1,787 Pata Negra Stock Photos, High-Res Pictures, and Images - Getty Images

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1,787 Pata Negra Stock Photos, High-Res Pictures, and Images - Getty Images