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Mouse Mat : Pig carcases hanging in abattoir, Yorkshire, England, February
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Pig carcases hanging in abattoir, Yorkshire, England, February
FLPA images of Wildlife and nature
Media ID 9697117
© FLPA/John Eveson
Abattoir Abattoirs Carcase Carcases Carcass Carcasses Dead Death Edible Facilities Facility Foods Hogs Industrial Industries Industry Killed Livestock Meat Meats Pigs Produce Product Products Slaughter Slaughtered Slaughterhouse Slaughterhouses Slaughtering Slaughters Swine Yorkshire Pork
Mouse Pad
Standard Size Mouse Pad 7.75" x 9..25". High density Neoprene w linen surface. Easy to clean, stain resistant finish. Rounded corners.
Archive quality photographic print in a durable wipe clean mouse mat with non slip backing. Works with all computer mice
Estimated Image Size (if not cropped) is 23.7cm x 16.5cm (9.3" x 6.5")
Estimated Product Size is 23.7cm x 20.2cm (9.3" x 8")
These are individually made so all sizes are approximate
Artwork printed orientated as per the preview above, with landscape (horizontal) orientation to match the source image.
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Yorkshire's Pork Paradise - Where Pigs Take a Swinging Break!
EDITORS COMMENTS
. In this snapshot, we find ourselves in the heart of Yorkshire, England, where pigs are having the time of their afterlife! Hanging gracefully in an abattoir during a chilly February, these porcine pals seem to be enjoying an unconventional swing party. As the epitome of industrial edible art, these carcases showcase the result of years of dedicated animal farming. With their domesticated mammal charm and succulent swine pork potential, they remind us that every hog has its day – even if it's posthumously swinging from hooks! The winter ambiance adds a touch of British elegance to this scene straight out of an English novel. The crisp air and serene surroundings create a picturesque backdrop for our piggy protagonists. Amidst all the deathly decorum and slaughtered carcasses lies an essential part of Yorkshire's food industry. These facilities play a vital role in producing delectable meats that grace our tables across Europe. From farm to fork, each step ensures quality products for discerning palates. So let us raise our forks high and toast to these fallen heroes who have sacrificed themselves for our gastronomic pleasure! As we savor every bite with gratitude, let us also appreciate the hardworking farmers and abattoirs behind this process. Remember folks: when life gives you pigs hanging around in abattoirs. . . make bacon sandwiches!
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