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A professional butcher (in blue overalls) holds the pig with a hook to be slaughtered in traditional way. 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
A professional butcher (in blue overalls) holds the pig with a hook to be slaughtered in traditional way. 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)