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Food writer Tim Hayward and Chef/Director of the Salt Yard Group, Ben Tish, have a go at removing the hair and skin of a slaughted Iberico pig. Finca Al Cornocal, Extramadura (Barajoz Province), Spain.
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Greg Funnell 2013
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Food writer Tim Hayward and Chef/Director of the Salt Yard Group, Ben Tish, have a go at removing the hair and skin of a slaughted Iberico pig. Finca Al Cornocal, Extramadura (Barajoz Province), Spain.