Why are the only American meat options chicken, beef and pork?

The United States is a massive country, one filled with a variety of regional cuisines and a wide array of potentially edible animals. Why, then, does such a small selection of animals show up in grocery stores? » 2/18/14 11:07am 2/18/14 11:07am

The lost art of sculpting cathedrals out of lard

From bacon suits to flying buttresses made of dead hog. Here are some panels from Otto F. Fleiss' floridly titled pamphlet (deep breath) White Art in the Meat Food Business. A Practical Handbook for Butcher, Pork Stores, Restaurants, Hotels and Delicatessens on How to Make Lasting and Transferable White Art… » 5/15/12 12:25pm 5/15/12 12:25pm

SPAM: Now with three kinds of pig!

The ingredients label for a can of Hormel's SPAM with bacon — that non-perishable staple of survival kits the world over — lists "pork," "ham" and "bacon." Separately. In that order. » 5/11/12 3:40pm 5/11/12 3:40pm