I think thigh would probably be rather good. I think that if you butcher people like pigs, which is probably the best way of doing them, then I think a long ham would be rather good. I think people would make quite good ham. Dry-salted, like Parma-person. The other thing that always interests me about cannibalism is what is the ideal age? We mature very slowly, so if you’re farming people, it’s never going to be a profitable business, because to get something like a lamb, they’d have to be fed for five or six years, and to get mutton or beef you’ve got to keep them for 16 years. That’s ridiculous.
— A.A. Gill, in an interview with Australian Gourmet Traveller
