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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
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.
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.
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.
Red Meat Club
- The unique place where restaurateurs and foodservice professionals provide recommendations for steaks, wine, beer, caviar, chocolates, coffee, and cigars.
Spam
- From Hormel Foods Corporation. Includes history, fan club, and facts.
Spam
- Includes recipes, general information, news, a fan club, and merchandise.
The Boudin Link
- Reviews Louisiana boudin sausage makers.
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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