How widely separated is a lavishly presented roast hog served in a fancy restaurant from a sanitized, shrink-wrapped piece of chicken breast bought in a supermarket? They might appear to be aesthetic and cultural opposites, but at the same time they are both commercial presentations of a dead animal as a product. What are, if any, the common denominators between these two (and of course many other) instances of human-other animal relationship? Are the ethical aspects of this relationship a topic of interest for zoosemiotics?