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Promoting the American veal industry. Encouraging communications and distributing information pertinent to the veal industry.
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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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Food Safety and Inspection Service. Information from the United States Department of Agriculture on safe food handling and preparation procedures.
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USDA Food safety page on Ham. Contains information on types of ham as well as various cooking and safety concerns.
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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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Southern Foodways project. Includes interviews and photographs.
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Newsroom and library; information on food, nutrition, safety, producer organizations, services.
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Conducts scientific research to benefit hot dog and sausage manufacturers. Brochures, facts and trivia, news, and recipes.
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The universe of pork scratchings, including reviews, diet notes, and discussions.
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Offers histories as well as reviews of different brands of pork scratchings.
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The QANB is a group of meat goat breeders striving to promote the sale and consumption of goat meat.
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The unique place where restaurateurs and foodservice professionals provide recommendations for steaks, wine, beer, caviar, chocolates, coffee, and cigars.
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From Hormel Foods Corporation. Includes history, fan club, and facts.
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Reviews Louisiana boudin sausage makers.
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The inimitable Cecil Adams explores the mysteries of what is arguably Austin's most famous export. Along with some haiku and Monty Python.
