Check out Alec Ward’s guide on getting delicious foreign meats through customs:
You’re on a plane, returning home from a romantic tour of the Italian countryside. The cabin lights flicker on and you’re confronted by flight attendants passing out slips of official-looking blue cardstock: customs forms.
After scrounging a pen out of the bottom of your carry-on, you start to fill out the cramped response fields. Name, address, flight information. Back to the carry-on again, because who on Earth knows his own passport number? Finally, you come to the declaration section, and begin to tick off negative responses to the bizarre interrogatories. Bringing back soil? No. Seeds? No. Disease agents, cell cultures, or snails? No. Food or meat?
Your stomach drops as you remember the rustic charcuterie you purchased at a quaint butcher shop in Naples. Delicious, and not cheap, either. What to do? The once-boring form suddenly seems daunting. You’re no scofflaw, but what will happen if you check “yes”? You don’t want Uncle Sam to seize your salami. (That already happened once on this trip. Thanks, TSA.)
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