Absurdity is to be ignorant but pretend to be not. Like you once said that your clan you call "we" banned "Halal" while you had no clue of what halal even means. Funny really.
I reckon Hal and Al got together to buy a bag of fried pork rinds to munch while watchin' Hee Haw on TV.
All jokes aside, I often shop at a Halal market (Lebonese), and note that the meat tastes better and lasts longer. It is drained of blood (therefore no adrenaline taste from a frightened cow that is injured and dying). With no blood in the meat, the meat lasts longer without rotting.
Many of the Arab foods last longer. For example, the kifir cheese is like Philadelphia creme cheese, but more sour, and it lasts months, as opposed to weeks.
Many of the Arab foods were traded on the spice route from southern Europe to India, so they were made to cart across the burning sands on camel caravans (some still operate today). Before modern refrigeration, foods were preserved, somehow. Some were brined or salted, some were smoked (like lox....smoked salmon), some were bottled, some were mixed with alcohol, and some were dried (like fruit leather). Olives, olive oil, dried herbs, alcoholic beverages, all were from the ancient preserving techniques.
Ancient Jews carried bread dough, but they didn't have yeast as leavin (or other leavin such as levain), nor did they have baking soda and vinegar with them to make soda bread rise. They slapped globs of dough on their backs and the hot desert sun baked it into flat bread (that didn't rise). Today, during Hannuka, unsalted flat bread (essentially saltless soda crackers) are served as a reminder of exodus from Egypt.
Kosher and Halal foods are very similar, and, in a pinch, each culture would eat the food of the other. Kosher food, of course, must be inspected by a rabbi, who would not just say a blessing in Hebrew, but would certify that the kitchen was clean, the staff was properly disinfected, and that the food was ultra-pure. One can't just walk off of the street and hope to volunteer at a Jewish center to prepare food because one must be carefully cleaned and inspected before work is done.
So, food at an Halal market can be trusted. This certification goes well above and beyond mere USDA government inspection. There is a higher power, God, Himself, who determines if food is edible or not.
Gypsies also have very strict dietary restrictions, but they came from a different region originally (India....as DNA recently proved). One time gypsies camped in Death Valley in the winter, and local Inyo County supervisors and the county sheriff felt that it was their duty to move them out (claiming to each other, in private, that gypsies were theives). So they jailed them. They were totally innocent. The sheriff's department served them food in jail, but the gypsies preferred to starve rather than eat food that they considered unfit for human consumption. This was likely a major reason that gypsies largely moved out of the United States and back to Europe again.
Shortly after the gypsy incident, the same sheriff's department abducted a person because he had a large sum of cash (for an upcoming house auction). He missed the auction, and still could not get his money back. He did no crime. He shot at the county jail, deputies surrounded him and shot back, and, in a hail of bullets, murdered him.
My local store had a scandal with halal foods...they were not halal, but they were sold as such. This caused a lot of their customers to stop trusting them. They felt as though they were poisoned.
I know that many Jews feel that pork is trefe (not kosher...horribly disgusting garbage). They would rather eat mud than pork, and because they were brought up with this idea, the mere thought of eating pork would digust them.
We should do our level best to accomodate dietary requirements of other cultures. We should be cognizant of their needs when we incarcerate them.