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A ham that is first treated with a salt mixture and then exposed to a natural air-curing process that dries and flavors the meat.

A highly prized and rare mushroom (fungus), that grows underground near the roots of trees. Most varieties of truffles that are considered edible are found 2 to 3 inches below the surface of the ground, but can be found as deep as 10 to 15 inches down.

A stewing method used when the natural flavor from all the ingredients is desired rather than the flavor from the browning of the meat.