Either a lean ham, smoked and cured, or a fatty young butt roast, braised in whiskey sauce for four to six hours until fork-tender, served with beer gravy.
Most Americans are pretty sedentary, so you'd want to be taking advantage of cooking methods which maximize the advantages of a fatty cut. Cured belly, fried crisp and served with spicy rice and collard greens.
Look for diabetics for a unique, delicate, sweet-flavored meat. Withhold insulin for a couple of days prior to butchering for the best results.
If you want to roast a whole person, a charcoal pit roast is best, and make sure you use a very young one, no more than ten or eleven at most. Leave the skin on and open him or her from anus to jawbone so they can be wired flat to a grating that you will lower into the pit before covering; this will ensure the most even cooking. A lot of the fat will drain off, but a great deal will saturate the meat, making it one of the most tender, flavorful roasts you've ever had.