06 May, 2014
Caiman meat, often grilled and served with vegetables, is a popular dish in Colombia.
The skin of Colombian caimans, once considered inferior to alligator or crocodile, is now prized for its durability and quality. Production has soared since the 1990s. These days, most skins are obtained from farmed animals, rather than from the wild, and farmers are legally obliged to return a number of caiman to the wild to replenish natural stocks.
Paolo Marchetti
Paolo Marchetti is a freelance photojournalist, based in Italy. He has been working for about 13 years in the cinematographic and commercial industry, and began in the meantime h...
