March 10, 2010
...Any cook daring enough to experiment with variety meats is almost always pleasantly surprised. The choices are many: The term encompasses both the innards of an animal, such as its liver, heart and kidneys, and the extremities--head, feet, ears and tail. And each kind of meat can bring unique flavor and texture to a multitude of delectable dishes.
Scans from the book Variety Meats, published by Time Life, 1982.
This set at hi-res on flickr