ham

A more inclusive statement is that pigs are fat all through.
Pigs reared for meat are over fed, yes the calorie balance
works for pigs too, in large part to increase fat stores for
weight purposes, to increase bacon bulk, and to provide
greater lard yields. When butchered the ham, upper rear leg,
has an obvious covering of fat. Fat which is not so apparent
is distributed within the muscle tissue. Cured ham in the
stores has had the obvious fat removed. People who make
their own ham often leave it on.

Quoted message said:

How do they remove all the fat in deli meat ham? I thought
pigs were fat all over.

Once upon a time, our fellow [email hidden]
rambled on about "ham." Our champion De-Medicalizing in
sci.med.nutrition retorts, thusly ...

Quoted message said:

How do they remove all the fat in deli meat ham? I thought
pigs were fat all over.

They write Fat FREE on the label.

Just thought that you might want to know. 🙂