Samuel de Margerine reminded me that, yes, there probably is enough interest to sustain an Andrew Zimmern-style Gross Foods thread.
So let me kick it off with a favorite from my childhood: Souse!
My friend used to go into deli areas in the Philly burbs and order a bunch of souse sliced extra-thin, and then just leave. He thought it was hilarious just to see it and to force the deli workers to have to handle it.
P.S. I literally gagged at my desk looking at that pic.
Who wants to try a bottle of merc's "Extroversion Olive Oil?"
Well, ears might be included in it, certainly, but the souse I ate as a kid was made primarily from pigs' feet.
It's a way to make use of bony, gristly meat. The various parts are boiled for an extended period of time in an acidic liquid, typically a strong vinegar solution, to leach the collagen out of the bones and connective tissue. After being boiled until the various pork components are literally falling apart, the solids are strained out. The meat is separated from the other parts (bone, skin, connective tissues, remaining gristle) and added back to the vinegar broth. Seasoning is added at this time (typically salt, pepper, onion powder, and sometimes cayenne) and the broth is poured into a loaf pan and chilled.
The result is a strongly vinegar-flavored gelatin with bits of boiled pork embedded in it.
It's likely an acquired taste, but it's not bad actually.