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A French word that refers to the main course of a meal.

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Even though gammon comes from the hind leg, it is not considered a true ham because it is cured as part of one side of the pig or the whole pig.

A traditional meat dish served in South America that consists of beef (flank steak or similar) that has been spread with a mixture of ingredients and rolled into a log shape to be cooked together.

A popular Russian food dish that is typically made from thinly sliced beef taken from a tender cut of meat, which is quickly sautéed in butter with sliced mushrooms and onions.

A steak patty made of ground beef, which is combined with minced onions and a mixture of seasonings....

A type of food consisting of small chunks of meat, poultry, or fish combined with vegetables which are placed onto skewers or grilling baskets and then grilled or broiled.

A pan-fried or broiled, flour tortilla, which is filled with cheese and a combination of ingredients that may include meat, beans, salsa, black olives, peppers, tomatoes, lettuce, or other vegetables.

A food dish made from ground meat and other ingredients, which are combined and baked in a pan. A loaf pan or ring mold is most often used, which forms the ingredients into the shape of the pan.

The pork kidney is a single-lobed glandular organ, which is best taken from a younger animal to provide a milder taste and more tender meat.

Pork liver is generally available fresh or frozen. It is stronger flavored and not as tender as the liver from other animals.

A large version of fusilli. Its corkscrew shape and rough texture allows it to hold both creamy and chunky sauces very well.

Chickens labeled "organic" must be certified by a certification entity. To be certified the chickens must be fed organic feed that is made up of grains and soybeans that have been grown in soil that has not been exposed to chemical fertilizers, pesticides, or other harmful chemicals.

The loin is located on both sides of the backbone starting at the shoulder and continuing back to the hind leg.

The ham must contain less than 5 grams of fat, less than 2 grams of saturated fat, and less than 95 grams of cholesterol per 100 grams and per Reference Amount Customarily Consumed (RACC).

The ham must contain less than 10 grams of fat, 4.5 grams or less of saturated fat, and less than 95 grams of cholesterol per 100 grams and per Reference Amount Customarily Consumed (RACC).

A ham that had not reached an internal temperature exceeding 137° F during processing. Uncooked hams are generally dry-cured hams, although dry-cured hams are also available fully cooked.

A ham that has been thoroughly heated during some part of the processing to a temperature exceeding 147° F, making it ready to eat without further cooking.

Also referred to as center cut ham steak, this cut is approximately ½ to 1 inch thick and is sliced from the center of the leg primal cut.

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