Ajax loader
By using our website, you agree to our use of cookies as described in Cookie Policy.

Can't find what you're looking for?

 

Be sure to Sign in to see all available content.

 

If you don't have an account, Register here.

Search results for:

SPAIN/
RTR2UVMU
December 05, 2011
Sausages and "Sobrasada" (pig meat chopped and mixed with spices) are hung to be cured during an annual...
ALARO, Spain
Sausages and "Sobrasada" are hung to be cured during an annual slaughter day near the village of Alaro...
Sausages and "Sobrasada" (pig meat chopped and mixed with spices) are hung to be cured during an annual slaughter day near the village of Alaro, on the Spanish Balearic island of Mallorca December 5, 2011. Families throughout Spain traditionally carry out proper slaughtering and quartering before a process of salting, drying and curing, resulting in several stable meat products with exceptional sensory and nutritional qualities. REUTERS/Enrique Calvo (SPAIN - Tags: FOOD SOCIETY)
Sort by
Display
Items per page
Page
of 1