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MADRID, SPAIN - DECEMBER 14: Two legs of dry-cured Jamon Iberico de Bellota (from acorn) hang from a wall in the jamon food shop of Alberto Lopez Araque on December 14, 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. (Photo by Denis Doyle/Getty Images)