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IbericoPork_Funnell_9346.jpg
Food writer Tim Hayward and Chef/Director of the Salt Yard Group, Ben Tish, have a go at removing the hair and skin of a slaughted Iberico pig. Finca Al Cornocal, Extramadura (Barajoz Province), Spain.
- Copyright
- Greg Funnell 2013
- Image Size
- 2953x1969 / 974.3KB
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- https://www.gregfunnell.com/contact
- Contained in galleries

