See also:

• Business: Food and Related Products: Meat and Seafood  (931)
• Home: Cooking: Meat  (548)

• American Veal Association - Promoting the American veal industry. Encouraging communications and distributing information pertinent to the veal industry.
• Beef.org - Information on cooking, nutrition and the beef industry in general
• The Boudin Link - Reviews Louisiana boudin sausage makers.
• Cooking Meat Safely - Factsheet from Clemson University gives safe cooking temperatures for beef, veal, lamb, pork, ham and poultry. Safety tips for preparation, thawing, and reheating.
• Focus on Ham - USDA Food safety page on Ham. Contains information on types of ham as well as various cooking and safety concerns.
• FSIS - Food Safety and Inspection Service. Information from the United States Department of Agriculture on safe food handling and preparation procedures.
• Guide to Spam-like Products - Reviews different brands of luncheon meat and offers pictures of all six sides of the cans as well as their contents.
• Kentucky Bacon Oral History Project - Southern Foodways project. Includes interviews and photographs.
• National Hot Dog and Sausage Council - Conducts scientific research to benefit hot dog and sausage manufacturers. Brochures, facts and trivia, news, and recipes.
• Pork Scratching World - The universe of pork scratchings, including reviews, diet notes, and discussions.
• Pork Scratchings Reviews - Offers histories as well as reviews of different brands of pork scratchings.
• Queensland Anglo Nubian Breeders - The QANB is a group of meat goat breeders striving to promote the sale and consumption of goat meat.
• Red Meat Club - The unique place where restaurateurs and foodservice professionals provide recommendations for steaks, wine, beer, caviar, chocolates, coffee, and cigars.
• Spam - Includes recipes, general information, news, a fan club, and merchandise.
• Spam - From Hormel Foods Corporation. Includes history, fan club, and facts.
• The Straight Dope: What's Really in Spam? - The inimitable Cecil Adams explores the mysteries of what is arguably Austin's most famous export. Along with some haiku and Monty Python.