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Some women add parsley to the blood to make blood sausages in traditional way pig slaughtering. Doneztebe (Basque Country). December 08. 2016. The slaughter traditionally takes place in the autum and early winter and the work often is done in the open. (Gari Garaialde / Bostok Photo)
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Garikoitz Garaialde
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Pig Slaughtering
Some women add parsley to the blood to make blood sausages in traditional way pig slaughtering. Doneztebe (Basque Country). December 08. 2016. The slaughter traditionally takes place in the autum and early winter and the work often is done in the open. (Gari Garaialde / Bostok Photo)