Anthony Bourdain consumes meat every which way on "Parts Unknown." Belvárosi Disznótoros, a popular butcher shop in Budapest, Hungary, serves an array of tempting cured meats.
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Breaded —
Breading and frying is generally a culinary win. The schnitzel at Pléh Csárda in Budapest is "surfboard size," Bourdain said.
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Curried —
What's not to love about simmering? Lamb in a spicy tomato gravy is a favorite at Mother India in Glasgow, Scotland.
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Whole hog —
In Cuba, Bourdain encountered a whole roasted pig -- "a few years back, a pretty unthinkable luxury for just about everybody," he said.
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For breakfast —
Yup, black pudding for breakfast. The Scottish Breakfast at Wee Guy's Cafe in Glasgow features the traditional blood sausage.
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On bread —
Another breakfast idea? A medianoche at Islas Canarias Restaurant in west Miami. Roast pork, ham, Swiss cheese and pickles fill this cousin of the Cuban sandwich.
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On a stick —
In Los Angeles' Little Bangladesh, Swadesh serves up tasty Tandoori chicken kebabs.
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In a stew —
Nothing goes to waste in many meat-centric eateries. At Miami's B&M Market, cow foot stew is a specialty.
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On the street —
On the streets of Chiang Mai, Thailand, pedestrians are just a snip away from something delicious: coils of herb-spiked sausages or sai ua.
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In a loaf —
In the gastronomic capital of Lyon, France, an artistic pâté en croûte delivers meat in loaf-form.
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Wrapped and ready —
There's nothing wrong with wrapping meat up into tasty packages. The siu mai at Myung In Dumplings in L.A.'s Koreatown are a prime example.
