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

• Contributor: Pixsell / Alamy Stock Photo
• Image ID: 2KXJ620
• File size: 30.5 MB (1.4 MB Compressed download)
• Releases: Model - no | Property - no
• Dimensions: 4000 x 2667 px | 33.9 x 22.6 cm | 13.3 x 8.9 inches | 300dpi
• Date taken: 15 October 2020
• Photographer: Dusko Jaramaz/PIXSELL

More information

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

Search stock photos by tags

• bel
• bristane
• champion
• company
• cro
• croatia
• donje
• drnis
• food
• leg
• meat
• pork
• processing
• product
• prosciutto
• protected
• radition
• raw
• salt
• salting
• specialty