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SPAIN-GASTRONOMY-PIG-MATANZA
Members of the Barcelo family mix salt, spices, paprika and minced pork to make "sobrasada" sausages as part of the "fer matances", a traditional pig slaughter, in Santany on the Spanish Balearic Island of Mallorca on November 23, 2013. For the traditional slaughter, a pig is fattened up for a year: from January to December, and then killed on a cold day to ensure the best conservation of the "sobrasada" sausages. AFP PHOTO / JAIME REINA
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Detalii fotografie |
| Loc: |
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santany, SPAIN |
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| Sursa: |
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AFP / Mediafax Foto |
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| Fotograf: |
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JAIME REINA |
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| Data: |
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23 Noiembrie 2013 |
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| Dimensiuni: |
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2959 x 4688 (1.17 MB) |
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