Previously it was guys accused of slaughtering pigs in their illegal rooming house, now we've got a guy accused of illegally serving roasted pig to the public.
In both cases you've got foreigners accused of meat preparation outside the bounds of the law. This stuff doesn't just impact foreigners. E.g. they had a grand boucherie in southern Louisiana. Because of the Federal Meat Inspection Act, they had to remove that pig and substitute another one:
"Federal health code regulations prevent attendees from eating what is slaughtered during the celebration, Hardy said. So the butcher, after showing what is done traditionally, will take the carcass and byproducts to his shop to finish preparing the meat."I can't tell you how much that bothers me. I understand that we don't want uninspected meat winding up in restaurants, as then customers won't know if stuff is safe or not. But it just seems wrong to interfere with a bunch of Cajuns killing a pig the way they've done it for hundreds of years.
 That guy's defense, that he wasn't serving pigs to the public, but rather his extended family, is beautiful:
"Enad said he had an extended family of 600 people and he only roasted for those whom he considered close ..."