Maybe Chefs Should Design Anti-Terrorism Tactics

It seems that professional chefs are better than terrorists at getting things past airport security:

The Christmas Day underwear-bombing attempt won't just slow airport-security lines. It probably will also disrupt efforts to provide U.S. carnivores with quality salami, prosciutto and headcheese.

Last week, a federal grand jury indicted Umar Farouk Abdulmutallab, the Nigerian who allegedly tried to set off a bomb hidden in his underpants on a Northwest Airlines flight to Detroit. The bomb didn't explode, but it spurred demand for pat-down searches, body scans and more-meticulous baggage examinations for airline passengers headed for the U.S.

Such measures might discourage terrorists, but they are also likely to catch chefs smuggling meat from Europe. Chefs such as Rey Knight, who once flew from Italy to Miami with a pork shoulder and fennel-pollen salami vacuum-sealed and hidden inside a stainless-steel water bottle. Another time, he says, he hid a 4-pound goose-liver torchon from France inside the belly of a salmon.
 
Increased scrutiny of international travelers means "I'll have to come up with more creative ways" to get charcuterie into the U.S., says Mr. Knight, whose Knight Salumi Co. sells cured meats to San Diego-area restaurants.