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Spanish Pig By Robert Bateman

By Robert Bateman

Among the animals that forage beneath these trees are the local free-range pigs, who fatten up on the same acorns that attract cranes. In fact, over time the oaks have been selectively bred in favor of the sweetest nuts, which give Extremadura ham its much-prized sweet flavor. Even though these pigs ultimately meet the same fate as their more confined relatives, they have wonderful life while it lasts, bathing in crystal clear streams and browsing at will. One particular pig I got to know was owned by the proprietors of a two-thousand-year-old tavern, one of the oldest in Europe, which stands on an ancient Roman road and has been serving customers continuously since Roman times. - Robert Bateman

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Stone Lithograph Paper-Limited Edition Litho 6 x 16 Image Size 150 $245.00

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