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Search results for: Cured-pork

LUNAR-NEWYEAR/SINGAPORE
RTS2ZKIJ
January 23, 2020
"La rou", cured pork sausages, are displayed at a Chinese New Year market in Singapore January 23, 2020....
Singapore, Singapore
"La rou", cured pork sausages, are displayed at a Chinese New Year market in Singapore
"La rou", cured pork sausages, are displayed at a Chinese New Year market in Singapore January 23, 2020. REUTERS/Feline Lim
CHINA-SWINEFEVER/PORK
RTS2YQJ5
January 17, 2020
Villager Xu's husband looks at "la rou", a cured pork delicacy and homemade sausages in the yard ahead...
GUSHI, China
Villager Xu's husband looks at "la rou", a cured pork delicacy and homemade sausages in the yard in Shangzhuang...
Villager Xu's husband looks at "la rou", a cured pork delicacy and homemade sausages in the yard ahead of the Chinese Lunar New Year in Shangzhuang village, in Henan's Gushi county, China January 14, 2020. Picture taken January 14, 2020. REUTERS/Jason Lee
CHINA-SWINEFEVER/PORK
RTS2YQJ0
January 17, 2020
A cured pork delicacy called "la rou" and homemade sausages dry in the sun at villager Xu's yard ahead...
GUSHI, China
Cured pork delicacy called "la rou" and homemade sausages dry in the sun at villager Xu's yard in Shangzhuang...
A cured pork delicacy called "la rou" and homemade sausages dry in the sun at villager Xu's yard ahead of the Chinese Lunar New Year in Shangzhuang village, in Henan's Gushi county, China January 14, 2020. Picture taken January 14, 2020. REUTERS/Jason Lee
CHINA-SWINEFEVER/PORK
RTS2YQIX
January 17, 2020
Customers select "la rou", a cured pork delicacy, at a market ahead of the Chinese Lunar New Year in...
Beijing, China
Customers select "la rou", a cured pork delicacy, at a market ahead of the Chinese Lunar New Year in...
Customers select "la rou", a cured pork delicacy, at a market ahead of the Chinese Lunar New Year in Beijing, China January 16, 2020. Picture taken January 16, 2020. REUTERS/Jason Lee
CHINA-SWINEFEVER/PORK
RTS2YQIW
January 17, 2020
Customers select "la rou", a cured pork delicacy and sausages at a market ahead of the Chinese Lunar...
Beijing, China
Customers select "la rou", a cured pork delicacy and sausages at a market ahead of the Chinese Lunar...
Customers select "la rou", a cured pork delicacy and sausages at a market ahead of the Chinese Lunar New Year in Beijing, China January 16, 2020. Picture taken January 16, 2020. REUTERS/Jason Lee
CHINA-SWINEFEVER/PORK
RTS2YQIV
January 17, 2020
A customer tries to taste a piece of "la rou", a cured pork delicacy, at a market ahead of the Chinese...
Beijing, China
Customer tries to taste a piece of "la rou", a cured pork delicacy, at a market ahead of the Chinese...
A customer tries to taste a piece of "la rou", a cured pork delicacy, at a market ahead of the Chinese Lunar New Year in Beijing, China January 16, 2020. Picture taken January 16, 2020. REUTERS/Jason Lee
CHINA-SWINEFEVER/PORK
RTS2YQIU
January 17, 2020
"La rou", a cured pork delicacy and sausages are displayed for sale at a market ahead of the Chinese...
Beijing, China
"La rou", a cured pork delicacy and sausages are displayed for sale at a market ahead of the Chinese...
"La rou", a cured pork delicacy and sausages are displayed for sale at a market ahead of the Chinese Lunar New Year in Beijing, China January 16, 2020. Picture taken January 16, 2020. REUTERS/Jason Lee
CHINA-SWINEFEVER/PORK
RTS2YQIQ
January 17, 2020
"La rou", a cured pork delicacy, is displayed for sale at a market ahead of the Chinese Lunar New Year...
Beijing, China
"La rou", a cured pork delicacy, is displayed for sale at a market ahead of the Chinese Lunar New Year...
"La rou", a cured pork delicacy, is displayed for sale at a market ahead of the Chinese Lunar New Year in Beijing, China January 16, 2020. Picture taken January 16, 2020. REUTERS/Jason Lee
USA-SCIENCE/IGNOBELPRIZES
RTR46TTN
September 19, 2014
Majordomo Gary Dryfoos demonstrates the Medicine Prize winners' study for "treating uncontrollable nosebleeds,...
Cambridge, UNITED STATES
Majordomo Dryfoos demonstrates the Medicine Prize winners' study for "treating uncontrollable nosebleeds,...
Majordomo Gary Dryfoos demonstrates the Medicine Prize winners' study for "treating uncontrollable nosebleeds, using the method of nasal-packing-with-strips-of-cured-pork" at the 24th First Annual Ig Nobel Prizes awards ceremony at Harvard University in Cambridge, Massachusetts September 18, 2014. The annual prizes, meant to entertain and encourage global research and innovation, are awarded by the Annals of Improbable Research as a whimsical counterpoint to the Nobel Prizes which will be announced next month. REUTERS/Brian Snyder (UNITED STATES - Tags: SCIENCE TECHNOLOGY EDUCATION SOCIETY HEALTH TPX IMAGES OF THE DAY)
UKRAINE-CRISIS/CRIMEA-ROUBLE
RTR3INNI
March 26, 2014
A tag showing the price of sausages in Ukrainian hryvnia (L) and Russian rouble is on display at a market...
Simferopol, Ukraine
A tag showing the price of sausages in Ukrainian hryvnia and Russian rouble is on display at a market...
A tag showing the price of sausages in Ukrainian hryvnia (L) and Russian rouble is on display at a market in the Crimean city of Simferopol March 26, 2014. Annexed by Russia, Crimea took the rouble as its official currency on March 24, but confusion over the exchange rate meant the hryvnia was still the main form of money changing hands. The tag reads "The Ukrainian (sausage) with salo". Salo is a traditional Ukrainian food which is cured pork fatback. REUTERS/Shamil Zhumatov (UKRAINE - Tags: POLITICS BUSINESS FOOD)
HUNGARY/
RTR2LGUK
April 21, 2011
A vendor shows a prosciutto ham to a prospective buyer in Budapest April 21, 2011. Easter preparations...
Budapest, Hungary
A vendor shows a prosciutto ham to a prospective buyer in Budapest
A vendor shows a prosciutto ham to a prospective buyer in Budapest April 21, 2011. Easter preparations are underway, with Hungarians stocking up on meat for the feast that ends the month-long fasting. REUTERS/Laszlo Balogh (HUNGARY - Tags: FOOD SOCIETY)
SPAIN/
RTR2C2HP
March 25, 2010
A visitor takes a picture of ham displayed at the Alimentaria trade show in Barcelona March 24, 2010....
Barcelona, Spain
A visitor takes a picture of ham displayed at the Alimentaria trade show in Barcelona
A visitor takes a picture of ham displayed at the Alimentaria trade show in Barcelona March 24, 2010. Food and drink manufacturers and distributors from around the world are exhibiting their products at Alimentaria until March 26. REUTERS/Albert Gea (SPAIN - Tags: BUSINESS FOOD)
FOOD-ITALY/HAM
RTXPLK5
October 13, 2009
Lines of Parma hams are hung to dry in a special room in Langhirano near Parma, October 13, 2009. Prosciutto...
Milan, Italy
To match Reuters Life! FOOD-ITALY/HAM
Lines of Parma hams are hung to dry in a special room in Langhirano near Parma, October 13, 2009. Prosciutto di Parma can only be produced in a very restricted area of 29 sq km (11.2 sq mile) around the town of Parma in the region of Emilia Romagna, just north of Tuscany. Around 10 million hams are sold every year, of which about 2 million are exported, mainly to France, the United States and Germany, which each consume about 400,000 a year. To match Reuters Life! FOOD-ITALY/HAM REUTERS/Stefano Rellandini (ITALY FOOD SOCIETY)
FOOD-ITALY/HAM
RTXPLJQ
October 13, 2009
A worker covers a Parma ham with lard in Langhirano near Parma, October 13, 2009. Prosciutto di Parma...
Milan, Italy
To match Reuters Life! FOOD-ITALY/HAM
A worker covers a Parma ham with lard in Langhirano near Parma, October 13, 2009. Prosciutto di Parma can only be produced in a very restricted area of 29 sq km (11.2 sq mile) around the town of Parma in the region of Emilia Romagna, just north of Tuscany. Around 10 million hams are sold every year, of which about 2 million are exported, mainly to France, the United States and Germany, which each consume about 400,000 a year. To match Reuters Life! FOOD-ITALY/HAM REUTERS/Stefano Rellandini (ITALY FOOD SOCIETY)
FOOD-ITALY/HAM
RTXPLJJ
October 13, 2009
Owner Massimo Borghini checks and tests the quality of a Parma ham in his factory in Langhirano near...
Milan, Italy
To match Reuters Life! FOOD-ITALY/HAM
Owner Massimo Borghini checks and tests the quality of a Parma ham in his factory in Langhirano near Parma, October 13, 2009. Prosciutto di Parma can only be produced in a very restricted area of 29 sq km (11.2 sq mile) around the town of Parma in the region of Emilia Romagna, just north of Tuscany. Around 10 million hams are sold every year, of which about 2 million are exported, mainly to France, the United States and Germany, which each consume about 400,000 a year. To match Reuters Life! FOOD-ITALY/HAM REUTERS/Stefano Rellandini (ITALY FOOD SOCIETY)
FOOD-ITALY/HAM
RTXPLJC
October 13, 2009
Owner Massimo Borghini holds a Parma ham in his factory in Langhirano near Parma, October 13, 2009. Prosciutto...
Milan, Italy
To match Reuters Life! FOOD-ITALY/HAM
Owner Massimo Borghini holds a Parma ham in his factory in Langhirano near Parma, October 13, 2009. Prosciutto di Parma can only be produced in a very restricted area of 29 sq km (11.2 sq mile) around the town of Parma in the region of Emilia Romagna, just north of Tuscany. Around 10 million hams are sold every year, of which about 2 million are exported, mainly to France, the United States and Germany, which each consume about 400,000 a year. To match Reuters Life! FOOD-ITALY/HAM REUTERS/Stefano Rellandini (ITALY FOOD SOCIETY)
FOOD-ITALY/HAM
RTXPLJ4
October 13, 2009
Owner Massimo Borghini checks and tests the quality of the Parma hams in his factory in Langhirano near...
Milan, Italy
To match Reuters Life! FOOD-ITALY/HAM
Owner Massimo Borghini checks and tests the quality of the Parma hams in his factory in Langhirano near Parma, October 13, 2009. Prosciutto di Parma can only be produced in a very restricted area of 29 sq km (11.2 sq mile) around the town of Parma in the region of Emilia Romagna, just north of Tuscany. Around 10 million hams are sold every year, of which about 2 million are exported, mainly to France, the United States and Germany, which each consume about 400,000 a year. To match Reuters Life! FOOD-ITALY/HAM REUTERS/Stefano Rellandini (ITALY FOOD SOCIETY)
PORTUGAL/
RTX5S76
May 16, 2008
Worker shows a finished leg of ham at the drying room in Barrancos on the southern Portuguese province...
Barrancos, Portugal
Worker shows a finished ham at the drying room in Barrancos
Worker shows a finished leg of ham at the drying room in Barrancos on the southern Portuguese province of Alentejo April 23, 2008. The descendents of Mediterranean wild boars, these full-blooded Alentejo pigs pasture between the cork trees and holm oaks of the Alentejo plains. Ham made from these wild boars, which are produced after going through a special drying process that takes over 30 months, have a value of over 50 euros a kilo. Picture taken April 23, 2008. REUTERS/Jose Manuel Ribeiro (PORTUGAL)
ARGENTINA-FARMERS/
RTR1YZVI
April 01, 2008
A butcher cuts a piece of ham at a market shop in Buenos Aires, April 1, 2008. Argentine farmers angry...
Buenos Aires, Argentina
A butcher cuts a piece of ham at a market shop in Buenos Aires
A butcher cuts a piece of ham at a market shop in Buenos Aires, April 1, 2008. Argentine farmers angry over a tax hike on grains exports manned roadblocks on Monday as the government tried to end a 20-day strike that has emptied meat counters, halted shipments abroad and provoked a political crisis. REUTERS/Enrique Marcarian (ARGENTINA)
SPAIN/
RTR1Y928
March 13, 2008
A visitor walks past ham displayed at Alimentaria trade show in Barcelona March 13, 2008. Food and drink...
Barcelona, Spain
A visitor walks past ham displayed at Alimentaria trade show in Barcelona
A visitor walks past ham displayed at Alimentaria trade show in Barcelona March 13, 2008. Food and drink manufacturers and distributors from around the world are showing their products at Alimentaria until March 14. REUTERS/Albert Gea (SPAIN)
USA-JAMESTOWN/QUEEN
RTR1P8S3
May 02, 2007
Frances Honich looks at salt-cured pork hanging from the ceiling of a house at Jamestown Settlement,...
Williamsburg, UNITED STATES
Woman looks at salt-cured pork hanging from ceiling of house at Jamestown Settlement museum in Williamsburg,...
Frances Honich looks at salt-cured pork hanging from the ceiling of a house at Jamestown Settlement, a museum of 17th-century colonial Virginia, in Williamsburg, Virginia, May 1, 2007. Britain's Queen Elizabeth II, arriving in the United States on Thursday for her first trip there in 16 years, will visit the area on Friday to mark the 400th anniversary of Jamestown, England's first permanent settlement in North America. REUTERS/Jim Young (UNITED STATES)
SPAIN/HAM
RTR1KD99
December 13, 2006
Iberian ham legs hang in a cellar as part of their slow aging period at the Beher Iberian ham factory...
GUIJUELO, Spain
Iberian ham legs hang in a cellar at a factory in northern Spain
Iberian ham legs hang in a cellar as part of their slow aging period at the Beher Iberian ham factory in Guijuelo, in the northern Spanish region of Salamanca, December 12, 2006. Iberian ham comes from free roaming hogs which live off of the acorns provided by the cork-oak trees during the last three to four months of their lives. Iberian hogs, which are descendants of the wild boar, have long legs, pointy snouts, and dark skin and hoofs (giving them the Spanish name "Pata Negra"). Picture taken on December 12, 2006. REUTERS/Susana Vera (SPAIN)
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