Search

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 hard dry sausage of Italian origin that is prepared by combining meat from the most marbled part of pork necks and shoulders with seasonings such as cayenne, black or chile peppers.

A medium size black olive with a shriveled flesh and soft meat that provides a bitter aftertaste. This olive is most often used as a cooking olive.

An Italian wine that is made using the Passito Method in the Veneto region. During the drying process, the grapes may develop Botrytis Cinerea, giving them added intensity and fullness.

A dry Italian salami, which generally consists of equal parts of pork and beef, however it can be produced with all pork meat.

A French term for wine that contains 5 percent or less sugar, making it a semi-dry wine. A wine may be classified as demi-sec, which means "half dry" in French or sec, which means "dry".

An Italian wine that is made using the Passito Method in the Veneto region. During the drying process, the grapes may develop Botrytis Cinerea, giving them added intensity and fullness.

Pronounced trawk-uhn-bay-ruhn-ows-lay-zuh. German for “dry selected berries”, Trockenbeerenauslese is a German dessert wine of the highest quality produced by grapes that are left on the vine until they are nearly dry.

A utensil used for drying and preserving foods by removing most of the natural moisture contained in the food, thus reducing the potential problems with spoilage that occur with fresh foods.

A cup-shaped kitchen utensil, varying in size from 1/4 to 5 cup measures that are used to hold specific amounts of both dry and liquid ingredients.

An Italian dry salami that is very similar to domestic salami except for the size of this dry sausage.

A wine that is available dry or sweet, which has been fortified and had its flavor enhanced with herbs and spices.

A corn product made by oven roasting and freeze-drying kernels of sweet corn so that they become dry and crispy.

Pronounced Lam-Broos-Koh. A grape varietal used in the production of red wine, originating in the Emilia-Romagna region of Italy.

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.

Small, dried, red peppers that are hung to dry in the sun and then dried further in old wood burning ovens.

A kitchen utensil with a mesh bottom used to sift dry ingredients, such as flour or powdered sugar. The most common Sifters are built with a trigger in the handle that is activated to move back and forth in order to push and pull the dry contents through the mesh sieve in the bottom of the Sifter.

A type of cured dry sausage made from raw muscle meat of pork, beef, veal, chicken, or turkey, that is ground up and mixed with fat.

A type of pasta that differs from the others in that it always contains eggs or egg yolks blended into flour and water.

A mixture usually consisting of flour mixed with liquid ingredients and other dry ingredients, which vary depending on the recipe.