Search

An olive, typically small in size, cured in a salt and vinegar brine, which often has been marinated in a variety of herbs and spices such as bay leaf, cinnamon, clove, coriander, cumin, fennel, garlic, ginger, paprika, and hot pepper.

A type of ham curing process that involes immersing a ham in a sweet brine that has been seasoned with a variety of spices.

wet cured ham, wet-cured ham, city ham, baked wet cured ham, wet cured ham recipe, wet curing ham, d...

A step in the curing process prior to curing that involves a "wet" or "dry" process used to preserve foods such as ham, fish, cheese, sausage, and vegetables.

One of the most common and most popular of spices, the peppercorn is derived from the berries grown in clusters on the vine-like pepper plant.

An almond shaped olive that has a medium green smooth appearance, which changes to a reddish-black when it is allowed to ripen.

A Korean condiment or side dish made from fermented fruits or vegetables which may include items such as cabbage, cucumbers, or radish roots, that are combined with garlic, onions, chile peppers, ginger, and spices that are mixed together and seasoned with a Kimchee salted sauce.

Made as a relish item, Watermelon Rind is a common food that is served as a snack, an appetizer, or an item placed on relish trays.

A large oval shaped olive grown in Spain and other countries such as the U.S., that is green in color with a rougher and meatier texture.

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

The fruit from the olive tree that is small and round with a pit or stone surrounded by the flesh. Olives vary in color from bright green to brownish red and black, depending on maturity and ripeness when the fruit was picked.