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MADRID, SPAIN - DECEMBER 14: A small figurine of an Iberian Pig sits on an old weighing scales at the Alberto Lopez Araque jamon Iberico shop 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 of their lives. (Photo by Denis Doyle/Getty Images)