Today we at Voracious officially launch “Continuing Education Fridays,” in which I invite you, the average Joe/Joan, to join me, the effete bon vivant, in combing the Interweb to expand our culinary horizons together.Actually, I was clearing out my bookmarks folder and remembered that I always meant to do something with this particular link. In this day of pork-craziness, in which foodies have fallen so in love with pigs that we’ll eat just about every

part of them, we have neglected one last bit of porcine goodness.The same, apparently, comes in horse, camel, and reindeer.