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Spam - http://www.spam.com/
From Hormel Foods Corporation. Includes history, fan club, and facts. |
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The Straight Dope: What's Really in Spam? - http://www.straightdope.com/classics/a5_229.html
The inimitable Cecil Adams explores the mysteries of what is arguably Austin's most famous export. Along with some haiku and Monty Python. |
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American Veal Association - http://www.vealfarm.com/
Promoting the American veal industry. Encouraging communications and distributing information pertinent to the veal industry. |
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National Hot Dog and Sausage Council - http://www.hot-dog.org/
Conducts scientific research to benefit hot dog and sausage manufacturers. Brochures, facts and trivia, news, and recipes. |
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Spam - http://www.spam-uk.com/
Includes recipes, general information, news, a fan club, and merchandise. |
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Guide to Spam-like Products - http://geocities.com/rasiii@sbcglobal.net/meat/index.html
Reviews different brands of luncheon meat and offers pictures of all six sides of the cans as well as their contents. |
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The Boudin Link - http://www.boudinlink.com/
Reviews Louisiana boudin sausage makers. |
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Cooking Meat Safely - http://hgic.clemson.edu/factsheets/HGIC3580.htm
Factsheet from Clemson University gives safe cooking temperatures for beef, veal, lamb, pork, ham and poultry. Safety tips for preparation, thawing, and reheating. |
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Red Meat Club - http://www.redmeatclub.com
The unique place where restaurateurs and foodservice professionals provide recommendations for steaks, wine, beer, caviar, chocolates, coffee, and cigars. |
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Pork Scratching World - http://www.porkscratchingworld.com/
The universe of pork scratchings, including reviews, diet notes, and discussions. |