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An Italian term applied to any foods, typically meat products (most often pork), that have been cured with salt and air dried.

A cut of beef from the center of the tenderloin, about 6 to 8 inches in length, that is usually cooked whole and then sliced into servings.

The feet and ankles of the pig, also called "pigs feet." Because they are made up of mostly tendons and bones, they must be cooked very slowly for a long period of time because the meat is tough and stringy.

A sausage produced from ground dark turkey meat, flavored with garlic and other seasonings, and cured to make it safe for eating.

A young pigeon approximately four weeks old, having dark, tender meat and weighing no more than one pound.

Although this food item is often attributed to Yorkshire county in England, it is actually something that can be claimed by many counties in Britian.

A cut of pork that is taken from the meat on the middle part of the shank bone extending to the hip bone on the hind leg of the hog.

Also known as boiled ham, the meat is cured, shaped, and cooked in steam or water. It is then packaged whole or sliced and sold as luncheon meat.

A sauce or soup base made from meat stock (generally beef, veal, or poultry, but also fish) that is clarified into a clear and flavorful liquid broth.

A name that refers to birds raised domestically for the purpose of human consumption, such as chicken, turkey, duck, goose, Rock Cornish hen, and pheasant.

A meat specialty consisting of cooked beef and pork that has been pressed into a loaf and generously seasoned with chopped red and green peppers.

A strange-looking fish that is firm textured and has delicious tasting meat, similar to that of lobster or chicken.

A popular name for ground beef and also a name for a traditional sandwich that consists of ground beef (or other ground meats) formed into a patty, cooked, and placed between two halves of a bun.

A process in which a whole turkey is soaked in a salt and water solution for a period of time for the purpose of moistening the meat and enhancing the flavor.

A type of turkey that has been soaked in a solution of salt and water for a period of time for the purpose of moistening the meat and enhancing the flavor.

Similar to a beef stew, this type of soup is made with a cut of meat suitable for pot roasts (round or chuck) that is mixed with vegetables and a rich broth.

Typically made as an "Old World" or traditional Salami, Crespone sausages are considered to be "artisan" or "farmhouse" types of dry Salami made from centuries old recipes.

The tri-tip is a triangular shaped cut at the tip of the sirloin and is surrounded by the remainder of the sirloin and the round and flank primals.

A kitchen utensil that is used as a tool when eating snails in the shell. This utensil is made of stainless steel and has two connected handles with a set of curved clamps or tool heads with openings.

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.