I think I made this exact same observation a few months ago, Neckhammer. I think the pig is king of meats.
I have a chart here in Art and Science of Low Carb Performance:
Pig fat (lard): 12% PUFA, 47% MUFA, 41% SFA
Human fat: 18% PUFA, 55% MUFA, 27% SFA
It would seem to me that pork is quite close to human. If it does have loads of O6, it's within that miniscule 18% of the total. Beef tallow and butter are similar, by the way.
Female, 5'3", 50, Starting weight: 163lbs. Current weight: 135 (more or less).
I can squat 192.5lbs, press 75lbs and deadlift 210lbs