Ed Lefkowicz photography

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  • Flushing, NY - February 25, 2017. Rodrigo Duarte from Caseiro e Bom Gourmet House in Newark, N.J., slicing and serving cured ham from Portugal's Alentejo at the 2017 Charcuterie Masters at Flushing Town Hall. The hams are cured here from pigs imported from Portugal.
    EJL-170225-1147.jpg
  • Flushing, NY - February 25, 2017. Rodrigo Duarte from Caseiro e Bom Gourmet House in Newark, N.J., slicing and serving cured ham from Portugal's Alentejo at the 2017 Charcuterie Masters at Flushing Town Hall. The hams are cured here from pigs imported from Portugal.
    EJL-170225-1108.jpg
  • Flushing, NY - February 25, 2017. Rodrigo Duarte from Caseiro e Bom Gourmet House in Newark, N.J., slicing and serving cured ham from Portugal's Alentejo at the 2017 Charcuterie Masters at Flushing Town Hall. The hams are cured here from pigs imported from Portugal.
    EJL-170225-1153.jpg
  • Flushing, NY - February 25, 2017. Rodrigo Duarte from Caseiro e Bom Gourmet House in Newark, N.J., slicing and serving cured ham from Portugal's Alentejo at the 2017 Charcuterie Masters at Flushing Town Hall. The hams are cured here from pigs imported from Portugal.
    EJL-170225-1141.jpg
  • Flushing, NY - February 25, 2017. Rodrigo Duarte from Caseiro e Bom Gourmet House in Newark, N.J., slicing and serving cured ham from Portugal's Alentejo at the 2017 Charcuterie Masters at Flushing Town Hall. The hams are cured here from pigs imported from Portugal.
    EJL-170225-1138.jpg
  • Flushing, NY - February 25, 2017. Rodrigo Duarte from Caseiro e Bom Gourmet House in Newark, N.J., slicing and serving cured ham from Portugal's Alentejo at the 2017 Charcuterie Masters at Flushing Town Hall. The hams are cured here from pigs imported from Portugal.
    EJL-170225-1126.jpg
  • Flushing, NY - February 25, 2017. A [pig's trotter and two pig sku;;s at Caseiro e Bom, a Newark, NJ, butcher shop. The 2017 Charcuterie Masters at Flushing Town Hall.
    EJL-170225-1137.jpg