“The world’s first museum dedicated to fermented herring will open in northern Sweden next year, daily Vasterbottens Kuriren reported” (from an Oddly Enough News item on Yahoo) Ahh yes, the Swedes and their herring. Sour herring. Very sour, pungent, odiferous herring. But, it is not the only museum dedicated to a meat product. A friend once told me about an encounter with a “Musee du Jambon”, which is, for you non-French readers, a Ham Museum. I daftly inquired what he found inside the museum, to which he replied, “well, strangely enough…ham.” I found their web site, unless there is more than one Musee du Jambon.