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Denis Doyle / Getty Images
An Iberian pig rests near villagers in La Alberca on December 14, 2012 near Salamanca, Spain.
A pig has been given the freedom to roam in a Spanish village — but the clock is ticking. The pig is due to be sacrificed on January 21 in a village raffle in La Alberca with the proceeds going to a local charity, Getty Images reports.
Dry-cured Iberian ham or Jamon Iberico de bellota is a favorite amongst Spaniards and producers are hoping for improved sales over the busy Christmas period.
The jamon legs are dry-cured for up to three years after the pigs have been fed on a diet of acorns in the last three months of their lives.
Denis Doyle / Getty Images
Children walk with an Iberian pig in the village of La Alberca on December 14, 2012.
Denis Doyle / Getty Images
Basilio Hoyos, manager of the Sociedad Chacinera Albercana Cooperative is photographed beside legs of dry-cured Jamon Iberico de bellota in La Alberca on December 14, 2012.
Denis Doyle / Getty Images
Manuel Revilla checks by smelling a sample of a leg of dry-cured Jamon Iberico de bellota (acorns) at his small family business in the town of Guijuelo on December 14, 2012.
Denis Doyle / Getty Images
Two legs of dry-cured Jamon Iberico de Bellota hang from a wall in the shop of Alberto Lopez Araque on December 14, 2012 in Madrid.
Denis Doyle / Getty Images
An Iberian piglet looks out from its pen at the Fermin Jamones farm in the village of La Alberca on December 14, 2012. Fermin Jamones was the first Spanish company to be given an export licence for the lucrative United States market.
Denis Doyle / Getty Images
An employee of the Alberto Lopez Araque shop in Madrid cuts a slice of dry-cured Jamon Iberico de Bellota on December 14, 2012 in Madrid.
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