Results
21 results found
Artichokes and bottarga (botargo) (cured fish roe), a Mediterranean delicacy from Sardinian cooking, Sardinia, Italy, Europe
Close up of Bresaola, the typical raw beef cured by salting and air-drying, on white background, Valtellina, Lombardy, Italy, Europe
Slices of Bresaola a typical raw beef cured by salting and air-drying, on wooden cutting board, Valtellina, Lombardy, Italy, Europe
Italian artisan food shop, Cacio Di Pienze, selling pork salami, prosciutto and cured sausages in Pienza, Tuscany, Italy
Shop selling artisan food and chorizo cured meat in Calle Major in town of Laguardia, Rioja-Alavesa, Basque country, Spain
Shop display of cured meats, hams, pork sausages, salami, at Dalmayr food shop and delicatessen in Munich, Bavaria, Germany
Viandas de Salamanca, Iberico jamon ham, on sale in artisan food shop in Calle de Bidebarrieta in Bilbao, Basque country, Euskadi, Spain, Europe
Iberico Ham and other meats on sale in food shop in Calle de Bidebarrieta in Bilbao, Euskadi, Spain, Europe
Cured dried hams for sale, Mercado Central (Central Market), Valencia, Mediterranean, Costa del Azahar, Spain, Europe
Prosciutto with different appetizers with glass of red wine on black background. Over roasted vegetables, healthy snack
Dallatana cellars where the precious culatello is seasoned, similar to cured ham but made from the filet or loin of the hind leg, Roncole Verdi, Busseto, Emilia Romagna, Italy, Europe
Sergio Motta at the processing of cotechino, sausage cured meat, at the renowned Macelleria Motta, Bellinzago Lombardo, Milan, Lombardy, Italy, Europe
Dallatana cellars where the precious culatello is seasoned, similar to cured ham but made from the filet or loin of the hind leg, Roncole Verdi, Busseto, Emilia Romagna, Italy, Europe
Dallatana cellars where the precious culatello is seasoned, similar to cured ham but made from the filet or loin of the hind leg, Roncole Verdi, Busseto, Emilia Romagna, Italy, Europe
Dallatana cellars where the precious culatello is seasoned, similar to cured ham but made from the filet or loin of the hind leg, Roncole Verdi, Busseto, Emilia Romagna, Italy, Europe
Sergio Motta at the processing of cotechino, sausage cured meat, at the renowned Macelleria Motta, Bellinzago Lombardo, Milan, Lombardy, Italy, Europe
Extreme close-up of a cured cannabis seed pod, branch and flower with visible trichomes and rays of enlightenment emminating from it, Marina, California, United States of America
Italy, Tuscany, Lucca, Barga, Display of sliced meat as part of a buffet to be eaten with aperitifs.
Italy, Tuscany, Lucca, Barga, Display of sliced meat as part of a buffet to be eaten with aperitifs.
Italy, Tuscany, Lucca, Barga, Display of sliced meat as part of a buffet to be eaten with aperitifs.