Glossary of Meat Terms

A wine cured, boneless ham that is produced near the town of Bayonne, France. It is air-dried and lightly smoked ham with a flavor that is influenced by the wine used in the curing process.

A steak cut from the butt end, or large end, of the beef tenderloin. The butt end of the tenderloin is actually not located within the short loin, but extends into sirloin section....

A moist German ham that is air-dried, salt cured, and smoked over pine and/or fir to give it an intense flavor.

A ham that has been boned, cured and fully cooked using a process that includes boiling the ham in water.

This type of ham can be a butt or shank portion or it could be a whole or half leg that has the hip, thigh and/or shank bone remaining as part of the ham.

Also known as boned ham, this whole cured ham is a cut of pork that has had the hip, thigh, and shank bones removed, as well as most of the fat before it is rolled, molded, and packaged.

An English ham that is first dry cured and then is cured in a mixture of molasses, brown sugar and spices.