Ham legs are pictured during a salting proces before dry-curing in Bristani Donji village near Sibenik, Croatiaon October 15, 2020. Ham to be properly dry-cured is needed roughley 150 day. Photo: DUsko Jaramaz/PIXSELL

RMID:2KXJ60E

Image details

Contributor:

Pixsell / Alamy Stock Photo

Image ID:

2KXJ60E

File size:

31 MB (1.9 MB Compressed download)

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Dimensions:

4000 x 2707 px | 33.9 x 22.9 cm | 13.3 x 9 inches | 300dpi

Date taken:

15 October 2020

Photographer:

More information:

This image could have imperfections as it’s either historical or reportage.

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