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      » American Veal Association - Promoting the American veal industry. Encouraging communications and distributing information pertinent to the veal industry.

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      » Beef.org - Information on cooking, nutrition and the beef industry in general

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      » The Boudin Link - Reviews Louisiana boudin sausage makers.

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      » 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.

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      » Focus on Ham - USDA Food safety page on Ham. Contains information on types of ham as well as various cooking and safety concerns.

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      » FSIS - Food Safety and Inspection Service. Information from the United States Department of Agriculture on safe food handling and preparation procedures.

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      » 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.

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      » Kentucky Bacon Oral History Project - Southern Foodways project. Includes interviews and photographs.

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      » National Hot Dog and Sausage Council - Conducts scientific research to benefit hot dog and sausage manufacturers. Brochures, facts and trivia, news, and recipes.

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      » Pork Scratching World - The universe of pork scratchings, including reviews, diet notes, and discussions.

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      » Pork Scratchings Reviews - Offers histories as well as reviews of different brands of pork scratchings.

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      » Queensland Anglo Nubian Breeders - The QANB is a group of meat goat breeders striving to promote the sale and consumption of goat meat.

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      » Red Meat Club - The unique place where restaurateurs and foodservice professionals provide recommendations for steaks, wine, beer, caviar, chocolates, coffee, and cigars.

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      » Spam - Includes recipes, general information, news, a fan club, and merchandise.

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      » Spam - From Hormel Foods Corporation. Includes history, fan club, and facts.

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      » 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.



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