Best Butchery Traditions - Pork

File: tumblr_inline_o104saZ2YJ1skefuq_500.png (329KB, 500x292px) Image search: [Google]

329KB, 500x292px

>>9096693
Poland has a pretty good one; the struggles of the 20th C have made for pretty efficient and tasty use of what is the most popular and widespread meat source. Notable examples include:
golonka - slow boiled pork knuckle
kotlet szhabowy - breaded tenderloin or chop, cooked in lard
Gołąbki - cabbage rolls with minced pork butt
Various stews involving different parts
Grilled neck that has been marinated in vodka and a variety of herbs (I forget the name)

Arab culture

>>9096693
Traditionally, most cultures were pretty similar in their use of hogs by butchering in the late fall and curing a good part of it for hams, bacon and sausages to use during the winter and following summer. Thus, in america you have country hams and summer sausage; italy various salamis and prosciutto; spain chorizo and jamon; similarly for eastern europe. All had different head cheeses. It mainly boiled down to different spices and methods.

Your question is too ambiguous and broad to get a real shitstorm started. You should have asked, "which culture has the best sausage or ham" if you were looking for sparks to fly.