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DUKAS_190612452_NUR
Customers At A Roast Chicken Food Stall In Munich Amidst Bird Flu Concerns
Rotisserie grills show rows of browning roast chicken alongside cuts of pork at a meat and poultry stall in a market in Munich, Bavaria, Germany, on October 30, 2025. The poultry sector continues to face challenges from the HPAIV (High Pathogenicity Avian Influenza) virus, or H5N1 (bird flu). (Photo by Michael Nguyen/NurPhoto) -
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Customers Queue At Gourmet Butcher Meat Stall On Market
Customers queue to purchase meat and sausage products from a professional butcher stall in a market at Rotkreuzplatz in Munich, Bavaria, Germany, on October 30, 2025. The stall displays various deli meats and traditional German sausages like Bratwurst, Blutwurst (blood sausage), and Leberwurst (liver sausage). (Photo by Michael Nguyen/NurPhoto) -
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Customers Queue At Gourmet Butcher Meat Stall On Market
Customers queue to purchase meat and sausage products from a professional butcher stall in a market at Rotkreuzplatz in Munich, Bavaria, Germany, on October 30, 2025. The stall displays various deli meats and traditional German sausages like Bratwurst, Blutwurst (blood sausage), and Leberwurst (liver sausage). (Photo by Michael Nguyen/NurPhoto) -
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Customers Queue At Gourmet Butcher Meat Stall On Market
Customers queue to purchase meat and sausage products from a professional butcher stall in a market at Rotkreuzplatz in Munich, Bavaria, Germany, on October 30, 2025. The stall displays various deli meats and traditional German sausages like Bratwurst, Blutwurst (blood sausage), and Leberwurst (liver sausage). (Photo by Michael Nguyen/NurPhoto) -
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Vinzenzmurr Butcher Shop
The Vinzenzmurr butcher shop with its red awning and slogan ''Die feine bayerische Art'' (''The fine Bavarian way'') is seen at Reichenbachplatz in Munich, Bavaria, Germany, on October 14, 2025. Vinzenzmurr is a traditional Bavarian delicatessen chain known for its meat and sausage products. (Photo by Michael Nguyen/NurPhoto) -
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Daily Life In Krakow
KRAKOW, POLAND – AUGUST 13:
A typical Polish dish featuring a breaded pork cutlet, potatoes, and fried cabbage, seen in a popular bar in Krakow, Poland, on August 13, 2025. (Photo by Artur Widak/NurPhoto) -
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Daily Life In Krakow
KRAKOW, POLAND – AUGUST 13:
A typical Polish dish featuring a breaded pork cutlet, potatoes, and fried cabbage, served with a glass of kefir, in Krakow, Poland, on August 13, 2025. (Photo by Artur Widak/NurPhoto) -
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STUDIO - George Rice
George Rice, Co-founder of Serious Pig at their offices in Peckham, London, UK. Serious Pig create a range of pork bar snacks inducing Snacking Salmi, Snackingham and Snackling. Rice if a co-founder of Serious Pig along with Johnny Bradshaw.
© Matt Writtle / Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 02038995
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STUDIO - George Rice
George Rice, Co-founder of Serious Pig at their offices in Peckham, London, UK. Serious Pig create a range of pork bar snacks inducing Snacking Salmi, Snackingham and Snackling. Rice if a co-founder of Serious Pig along with Johnny Bradshaw.
© Matt Writtle / Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 02038998
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DUK10086576_001
STUDIO - George Rice
George Rice, Co-founder of Serious Pig at their offices in Peckham, London, UK. Serious Pig create a range of pork bar snacks inducing Snacking Salmi, Snackingham and Snackling. Rice if a co-founder of Serious Pig along with Johnny Bradshaw.
© Matt Writtle / Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 02038993
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DUK10086576_003
STUDIO - George Rice
George Rice, Co-founder of Serious Pig at their offices in Peckham, London, UK. Serious Pig create a range of pork bar snacks inducing Snacking Salmi, Snackingham and Snackling. Rice if a co-founder of Serious Pig along with Johnny Bradshaw.
© Matt Writtle / Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 02038991
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DUK10086576_004
STUDIO - George Rice
George Rice, Co-founder of Serious Pig at their offices in Peckham, London, UK. Serious Pig create a range of pork bar snacks inducing Snacking Salmi, Snackingham and Snackling. Rice if a co-founder of Serious Pig along with Johnny Bradshaw.
© Matt Writtle / Evening Standard / eyevine
Contact eyevine for more information about using this image:
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 02038994
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DUK10086576_006
STUDIO - George Rice
George Rice, Co-founder of Serious Pig at their offices in Peckham, London, UK. Serious Pig create a range of pork bar snacks inducing Snacking Salmi, Snackingham and Snackling. Rice if a co-founder of Serious Pig along with Johnny Bradshaw.
© Matt Writtle / Evening Standard / eyevine
Contact eyevine for more information about using this image:
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 02038997
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DUK10086576_007
STUDIO - George Rice
George Rice, Co-founder of Serious Pig at their offices in Peckham, London, UK. Serious Pig create a range of pork bar snacks inducing Snacking Salmi, Snackingham and Snackling. Rice if a co-founder of Serious Pig along with Johnny Bradshaw.
© Matt Writtle / Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 02038996
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NEWS - Grossen Putzen: Kuba macht sich bereit für den Besuch von Barack Obama
March 15, 2016 - Havana, Cuba - A butcher is seen at his shop in Havana, Cuba on March 15, 2016 in the days preceding the historic visit to Cuba by U.S. President Barack Obama next week. While in Cuba, Obama will attend an exhibition baseball game in Havana between the Tampa Bay Rays and the Cuban national team. Obama's trip to Cuba marks the first time in over eighty years that a sitting U.S. president has visited the island nation. (Paul Hennessy/Polaris)
(FOTO:DUKAS/POLARIS) *** Local Caption *** 05406117
(c) Dukas -
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NEWS - Grossen Putzen: Kuba macht sich bereit für den Besuch von Barack Obama
March 15, 2016 - Havana, Cuba - A woman is seen buying pork at a butcher shop in Havana, Cuba on March 15, 2016 in the days preceding the historic visit to Cuba by U.S. President Barack Obama next week. While in Cuba, Obama will attend an exhibition baseball game in Havana between the Tampa Bay Rays and the Cuban national team. Obama's trip to Cuba marks the first time in over eighty years that a sitting U.S. president has visited the island nation. (Paul Hennessy/Polaris)
(FOTO:DUKAS/POLARIS) *** Local Caption *** 05406120
(c) Dukas -
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NEWS - Grossen Putzen: Kuba macht sich bereit für den Besuch von Barack Obama
March 15, 2016 - Havana, Cuba - A woman is seen buying pork at a butcher shop in Havana, Cuba on March 15, 2016 in the days preceding the historic visit to Cuba by U.S. President Barack Obama next week. While in Cuba, Obama will attend an exhibition baseball game in Havana between the Tampa Bay Rays and the Cuban national team. Obama's trip to Cuba marks the first time in over eighty years that a sitting U.S. president has visited the island nation. (Paul Hennessy/Polaris)
(FOTO:DUKAS/POLARIS) *** Local Caption *** 05406124
(c) Dukas -
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Pork food stall, Saturday Market, Cusco, Cusco Region, Peru
Pork food stall, Saturday Market, Cusco, Cusco Region, Peru, South America
Matthew Williams-Ellis -
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MTV EUROPE MUSIC AWARDS, EDINBURGH, SCOTLAND, BRITAIN - 06 NOV 2003
Mandatory Credit: Photo by RICHARD YOUNG/REX (435676gc)
PINK
MTV EUROPE MUSIC AWARDS, EDINBURGH, SCOTLAND, BRITAIN - 06 NOV 2003
(FOTO:DUKAS/REX)
ZUSAMMENSTELLUNG: Büstenhalter! Der BH wird 100 Jahre alt
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The Queen's Diamond Jubilee, River Pageant, London, Britain - 03 June 2012
Mandatory Credit: Photo by Oliver Rudkin / Rex Features (1731139g)
George Ward with his granddaughter Emma and her mother, Anne. They've packed pork pies, white wine and scotch eggs for the day's picnic.
The Queen's Diamond Jubilee, River Pageant, London, Britain - 03 June 2012
(FOTO:DUKAS/REX)
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#CHINA-HENAN-JIYUAN-MEAT PRODUCER-REOPEN (CN)
(110602) -- JIYUAN, June 2, 2011 (Xinhua) -- Workers deal with pork in Jiyuan Shuanghui Food Co., Ltd. in Jiyuan City, central China's Henan Province, June 2, 2011. The Jiyuan Shuanghui Food Co., Ltd, the one that is involved in the clenbuterol pork meat scandal, has been re-started production since June 2 after suspending production for rectification for two months. (Xinhua/Lv Jianping) (lfj)
Xinhua News Agency / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 00679068
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DUKAS_18916731_EYE
#CHINA-HENAN-JIYUAN-MEAT PRODUCER-REOPEN (CN)
(110602) -- JIYUAN, June 2, 2011 (Xinhua) -- Workers deal with pork in Jiyuan Shuanghui Food Co., Ltd. in Jiyuan City, central China's Henan Province, June 2, 2011. The Jiyuan Shuanghui Food Co., Ltd, the one that is involved in the clenbuterol pork meat scandal, has been re-started production since June 2 after suspending production for rectification for two months. (Xinhua/Miao Qiunao) (lfj)
Xinhua News Agency / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 00679065
Xinhua News Agency / eyevine. All Rights Reserved. -
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#CHINA-HENAN-JIYUAN-MEAT PRODUCER-REOPEN (CN)
(110602) -- JIYUAN, June 2, 2011 (Xinhua) -- Staff members of animal quarantine inspect living pigs exported to Jiyuan Shuanghui Food Co., Ltd. in Jiyuan City, central China's Henan Province, June 2, 2011. The Jiyuan Shuanghui Food Co., Ltd, the one that is involved in the clenbuterol pork meat scandal, has been re-started production since June 2 after suspending production for rectification for two months.
Xinhua News Agency / eyevine
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(FOTO: DUKAS/EYEVINE)
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#CHINA-HENAN-JIYUAN-MEAT PRODUCER-REOPEN (CN)
(110602) -- JIYUAN, June 2, 2011 (Xinhua) -- Workers deal with pork in Jiyuan Shuanghui Food Co., Ltd. in Jiyuan City, central China's Henan Province, June 2, 2011. The Jiyuan Shuanghui Food Co., Ltd, the one that is involved in the clenbuterol pork meat scandal, has been re-started production since June 2 after suspending production for rectification for two months. (Xinhua/Miao Qiunao) (lfj)
Xinhua News Agency / eyevine
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(FOTO: DUKAS/EYEVINE)
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DUK10085872_046
FEATURE - Pix of the Day: Die Bilder des Tages
Cans of Spam by Hormel are seen on a supermarket shelf in New York on Wednesday, December 1, 2010. Hormel Foods is scheduled to release its firs-quarter results on Feb. 22 prior to the bell. (Photo by Richard B. Levine) *** Local Caption *** 22382188
(c) Dukas -
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Pigs breeding
Aarle-Rixtel: Pigs breeding
Credit Denis Closon / ISOPIX *** REFERENCE : 00027186 *** (FOTO:DUKAS/ISOPIX)
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Pigs breeding
Aarle-Rixtel: Pigs breeding
Credit Denis Closon / ISOPIX *** REFERENCE : 00027186 *** (FOTO:DUKAS/ISOPIX)
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Pigs breeding
Aarle-Rixtel: Pigs breeding
Credit Denis Closon / ISOPIX *** REFERENCE : 00027186 *** (FOTO:DUKAS/ISOPIX)
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Pigs breeding
Aarle-Rixtel: Pigs breeding
Credit Denis Closon / ISOPIX *** REFERENCE : 00027186 *** (FOTO:DUKAS/ISOPIX)
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Pigs breeding
Aarle-Rixtel: Pigs breeding
Credit Denis Closon / ISOPIX *** REFERENCE : 00027186 *** (FOTO:DUKAS/ISOPIX)
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Pigs breeding
Aarle-Rixtel: Pigs breeding
Credit Denis Closon / ISOPIX *** REFERENCE : 00027186 *** (FOTO:DUKAS/ISOPIX)
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Pigs breeding
Aarle-Rixtel: Pigs breeding
Credit Denis Closon / ISOPIX *** REFERENCE : 00027186 *** (FOTO:DUKAS/ISOPIX)
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Pigs breeding
Aarle-Rixtel: Pigs breeding
Credit Denis Closon / ISOPIX *** REFERENCE : 00027186 *** (FOTO:DUKAS/ISOPIX)
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Pigs breeding
Aarle-Rixtel: Pigs breeding
Credit Denis Closon / ISOPIX *** REFERENCE : 00027186 *** (FOTO:DUKAS/ISOPIX)
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Pigs breeding
Aarle-Rixtel: Pigs breeding
Credit Denis Closon / ISOPIX *** REFERENCE : 00027186 *** (FOTO:DUKAS/ISOPIX)
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Irish Pork contamination scare - 08 Dec 2008
Mandatory Credit: Photo by Rex Features ( 826919c )
Beef sauages grace an Irish Breakfast or also known as an Ulster Fry
Irish Pork contamination scare - 08 Dec 2008
Following the Irish pork scare, a restaurant in Crumlin has decided to use beef sausage instead of pork for its traditional Irish breakfast, or Ulster Fry as itis known locally
(FOTO:DUKAS/REX)
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Tokyo, Japan
Spam - strange restaurant sign in Shinjuku, Tokyo.
© Dave Walsh / eyevine
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http:///www.eyevine.com (FOTO: DUKAS/EYEVINE)
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USA World Barbeque Championship
Marvin Strong mops up the Pit Stop Porkers tent as the time for in-tent judging draws near at the 31st annual Memphis in May World Championship Barbeque Cooking Contest, colloquially known as "The Superbowl of Swine," in Memphis, TN on Saturday, May 17, 2008. Over 250 barbeque teams from 20 states and four countries competed this year in "Rib," "Whole Hog," "Shoulder," "Patio Porkers," "Hot Wing," "Anything But," "Baked Beans" and "Sauce" divisions for over $90,000 in cash and prizes, and, most importantly, serious bragging rights. (FOTO: DUKAS/WORLDPICTURENEWS)
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USA World Barbeque Championship
Charles Burns and Kenneth Thompson, at rear, unload swine during a delivery to the teams competing in the whole hog division at the 31st annual Memphis in May World Championship Barbeque Cooking Contest, colloquially known as "The Superbowl of Swine," in Memphis, TN on Friday, May 16, 2008. Over 250 barbeque teams from 20 states and four countries competed this year in "Rib," "Whole Hog," "Shoulder," "Patio Porkers," "Hot Wing," "Anything But," "Baked Beans" and "Sauce" divisions for over $90,000 in cash and prizes, and, most importantly, serious bragging rights. (FOTO: DUKAS/WORLDPICTURENEWS)
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USA World Barbeque Championship
Attending to a pig they've named "Gretel" ("Hansel" would soon be receiving similar attention) are, left to right, Al Gordon, Gary Strothmann, Keith Roberts and BJ Wyatt, team members of Pigs in Paradise, one of the 40 teams competing in the whole hog division at the 31st annual Memphis in May World Championship Barbeque Cooking Contest, colloquially known as "The Superbowl of Swine," in Memphis, TN on Friday, May 16, 2008. Over 250 barbeque teams from 20 states and four countries competed this year in "Rib," "Whole Hog," "Shoulder," "Patio Porkers," "Hot Wing," "Anything But," "Baked Beans" and "Sauce" divisions for over $90,000 in cash and prizes, and, most importantly, serious bragging rights. (FOTO: DUKAS/WORLDPICTURENEWS)
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USA World Barbeque Championship
Infusing their pig with secret marinating juices are Joe Amore, left, and Nick Cochran, members of the defending grand champion team, Jack's Old South, one of the 40 teams competing in the whole hog division at the 31st annual Memphis in May World Championship Barbeque Cooking Contest, colloquially known as "The Superbowl of Swine," in Memphis, TN on Friday, May 16, 2008. Over 250 barbeque teams from 20 states and four countries competed this year in "Rib," "Whole Hog," "Shoulder," "Patio Porkers," "Hot Wing," "Anything But," "Baked Beans" and "Sauce" divisions for over $90,000 in cash and prizes, and, most importantly, serious bragging rights. (FOTO: DUKAS/WORLDPICTURENEWS)
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USA World Barbeque Championship
Getting down to business with their pig are Matt Cook, left, and Gary Adams, members of It's 5 O'Clock Somewhere, one of the 40 teams competing in the whole hog division at the 31st annual Memphis in May World Championship Barbeque Cooking Contest, colloquially known as "The Superbowl of Swine," in Memphis, TN on Friday, May 16, 2008. Over 250 barbeque teams from 20 states and four countries competed this year in "Rib," "Whole Hog," "Shoulder," "Patio Porkers," "Hot Wing," "Anything But," "Baked Beans" and "Sauce" divisions for over $90,000 in cash and prizes, and, most importantly, serious bragging rights. (FOTO: DUKAS/WORLDPICTURENEWS)
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USA World Barbeque Championship
Explaining the process of prepping their pig for its 24 hours of slow and low cooking is pitmaster Pat Burke of Tower Rock, one of the 40 teams competing in the whole hog division at the 31st annual Memphis in May World Championship Barbeque Cooking Contest, colloquially known as "The Superbowl of Swine," in Memphis, TN on Friday, May 16, 2008. Over 250 barbeque teams from 20 states and four countries competed this year in "Rib," "Whole Hog," "Shoulder," "Patio Porkers," "Hot Wing," "Anything But," "Baked Beans" and "Sauce" divisions for over $90,000 in cash and prizes, and, most importantly, serious bragging rights. (FOTO: DUKAS/WORLDPICTURENEWS)
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USA World Barbeque Championship
Prepping their pig for 24 hours of low and slow cooking is Gene Johnson, left, and J Holland, of Sweet Jems, one of the 40 teams competing in the whole hog division at the 31st annual Memphis in May World Championship Barbeque Cooking Contest, colloquially known as "The Superbowl of Swine," in Memphis, TN on Friday, May 16, 2008. Over 250 barbeque teams from 20 states and four countries competed this year in "Rib," "Whole Hog," "Shoulder," "Patio Porkers," "Hot Wing," "Anything But," "Baked Beans" and "Sauce" divisions for over $90,000 in cash and prizes, and, most importantly, serious bragging rights. (FOTO: DUKAS/WORLDPICTURENEWS)
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DUKAS_6052152_WPN
USA World Barbeque Championship
Prepping their pig for 24 hours of low and slow cooking is Gene Johnson, left, and J Holland, of Sweet Jems, one of the 40 teams competing in the whole hog division at the 31st annual Memphis in May World Championship Barbeque Cooking Contest, colloquially known as "The Superbowl of Swine," in Memphis, TN on Friday, May 16, 2008. Over 250 barbeque teams from 20 states and four countries competed this year in "Rib," "Whole Hog," "Shoulder," "Patio Porkers," "Hot Wing," "Anything But," "Baked Beans" and "Sauce" divisions for over $90,000 in cash and prizes, and, most importantly, serious bragging rights. (FOTO: DUKAS/WORLDPICTURENEWS)
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USA World Barbeque Championship
Misty David, a barbeque tyro, reacts squeamishly to the sight of a pig being "dressed" for 24 hours of low and slow cooking by J Holland, center, and Gene Johnson, of Sweet Jems, one of the 40 teams competing in the whole hog division at the 31st annual Memphis in May World Championship Barbeque Cooking Contest, colloquially known as "The Superbowl of Swine," in Memphis, TN on Friday, May 16, 2008. Over 250 barbeque teams from 20 states and four countries competed this year in "Rib," "Whole Hog," "Shoulder," "Patio Porkers," "Hot Wing," "Anything But," "Baked Beans" and "Sauce" divisions for over $90,000 in cash and prizes, and, most importantly, serious bragging rights. (FOTO: DUKAS/WORLDPICTURENEWS)
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USA World Barbeque Championship
"Hansel" (bottom) and "Gretel," two of the pigs about to be popped into the oven, not by a bad witch, but by Pigs in Paradise, one of 40 teams competing in the whole hog division at the 31st annual Memphis in May World Championship Barbeque Cooking Contest, colloquially known as "The Superbowl of Swine," in Memphis, TN on Friday, May 16, 2008. Over 250 barbeque teams from 20 states and four countries competed this year in "Rib," "Whole Hog," "Shoulder," "Patio Porkers," "Hot Wing," "Anything But," "Baked Beans" and "Sauce" divisions for over $90,000 in cash and prizes, and, most importantly, serious bragging rights. (FOTO: DUKAS/WORLDPICTURENEWS)
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USA World Barbeque Championship
Jimi Clark finds the ribs finger-lickin' good at the 31st annual Memphis in May World Championship Barbeque Cooking Contest, colloquially known as "The Superbowl of Swine," in Memphis, TN on Friday, May 16, 2008. Over 250 barbeque teams from 20 states and four countries competed this year in "Rib," "Whole Hog," "Shoulder," "Patio Porkers," "Hot Wing," "Anything But," "Baked Beans" and "Sauce" divisions for over $90,000 in cash and prizes, and, most importantly, serious bragging rights. (FOTO: DUKAS/WORLDPICTURENEWS)
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USA World Barbeque Championship
Ed Kuespert, of the Homebrew'd Bar-B-Qued team, separates frozen ribs at the 31st annual Memphis in May World Championship Barbeque Cooking Contest, colloquially known as "The Superbowl of Swine," in Memphis, TN on Thursday, May 15, 2008. Over 250 barbeque teams from 20 states and four countries competed this year in "Rib," "Whole Hog," "Shoulder," "Patio Porkers," "Hot Wing," "Anything But," "Baked Beans" and "Sauce" divisions for over $90,000 in cash and prizes, and, most importantly, serious bragging rights. (FOTO: DUKAS/WORLDPICTURENEWS)
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USA World Barbeque Championship
Swine and Dine team member Pat Cavanaugh sleeps in after partying the previous night at the 31st annual Memphis in May World Championship Barbeque Cooking Contest, colloquially known as "The Superbowl of Swine," in Memphis, TN on Thursday, May 15, 2008. Over 250 barbeque teams from 20 states and four countries competed this year in "Rib," "Whole Hog," "Shoulder," "Patio Porkers," "Hot Wing," "Anything But," "Baked Beans" and "Sauce" divisions for over $90,000 in cash and prizes, and, most importantly, serious bragging rights. (FOTO: DUKAS/WORLDPICTURENEWS)
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