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.
Red Meat Club - The unique place where restaurateurs and foodservice professionals provide recommendations for steaks, wine, beer, caviar, chocolates, coffee, and cigars.
Beef.org - Information on cooking, nutrition and the beef industry in general
Queensland Anglo Nubian Breeders - The QANB is a group of meat goat breeders striving to promote the sale and consumption of goat meat.
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.
British Poussin Information Service - Details about the breeding and production of poussin (spring chicken). Recipes, news and wholesaler information.
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.
Pork Scratchings Reviews - Offers histories as well as reviews of different brands of pork scratchings.
FSIS - Food Safety and Inspection Service. Information from the United States Department of Agriculture on safe food handling and preparation procedures.
Focus on Ham - USDA Food safety page on Ham. Contains information on types of ham as well as various cooking and safety concerns.
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.
Kentucky Bacon Oral History Project - Southern Foodways project. Includes interviews and photographs.
The Boudin Link - Reviews Louisiana boudin sausage makers.