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One of the largest varieties of tuna caught for commercial use. Younger and smaller bluefins have lightly colored and mildly flavored meat, while older, larger specimens have a rich, red meat that is full flavored.

Also referred to as the Deckel or Deckle, this cut is one of two cuts taken from the beef brisket, a piece of meat located between the fore shank and the plate of the beef carcass....

A slightly dry sausage of pork and/or beef combined with a mixture of spices, most notably coriander.

An expensive dry-cured Italian ham that is often referred to as a center-cut ham. Made from the butt end, high up on the hind leg, this ham is cured with salt, pepper, garlic, and dry wine.

A British term for the English sausage that became popular during World War II during a time when it was made with pork meat.

A specialty ham from Germany that has been dry-cured and smoked for use as a sandwich meat or an appetizer.

A large seed that is the edible fruit harvested from the coconut palm tree grown in tropical regions around the world.

A type of cutting utensil that is used to remove the main bone within a cut of meat, such as a ham or a beef roast.

A type of game bird, common in cooler climates, that is similar in size to a small duck or pheasant....

An Italian meat, which is traditionally air-dried up to four months and cured with salt, pepper, sugar, and other seasonings such as herbs, cinnamon, nutmeg, and cloves.