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.
Breaded – Breading and frying is generally a culinary win. The schnitzel at Pléh Csárda in Budapest is "surfboard size," Bourdain said.
Curried – What's not to love about simmering? Lamb in a spicy tomato gravy is a favorite at Mother India in Glasgow, Scotland.
Whole hog – In Cuba, Bourdain encountered a whole roasted pig -- "a few years back, a pretty unthinkable luxury for just about everybody," he said.
For breakfast – Yup, black pudding for breakfast. The Scottish Breakfast at Wee Guy's Cafe in Glasgow features the traditional blood sausage.
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.
On a stick – In Los Angeles' Little Bangladesh, Swadesh serves up tasty Tandoori chicken kebabs.
In a stew – Nothing goes to waste in many meat-centric eateries. At Miami's B&M Market, cow foot stew is a specialty.
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.
In a loaf – In the gastronomic capital of Lyon, France, an artistic pâté en croûte delivers meat in loaf-form.
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.