Image 1 of 1

GG070117767.jpg

Add to Cart Add to Lightbox Download
The blood of the dead pig ready to make blod sausages in traditional way pig slaughtering. Legasa (Basque Country). January 7, 2017. The slaughter traditionally takes place in the autumn and early winter and the work often is done in the open. (Gari Garaialde / Bostok Photo)
Copyright
Garikoitz Garaialde
Image Size
3879x2581 / 952.6KB
Contained in galleries
Pig Slaughtering
The blood of the dead pig ready to make blod sausages in traditional way pig slaughtering. Legasa (Basque Country). January 7, 2017. The slaughter traditionally takes place in the autumn and early winter and the work often is done in the open. (Gari Garaialde / Bostok Photo)