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A ham from Parma, Italy that is dry-cured, aged for over a year and well known as a high quality distinctively flavored ham.

A small oval olive from Italy that has a wrinkled black flesh if they are dry-cured or a smoother dark violet flesh if brine or salt-cured.

A variety of hams that are considered to be part of a family of "specialty hams". Hams such as Kentucky, Smithfield, or Virginia are country hams that are dry cured, salted heavily,and then generally aged for 6 months to a year.

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

A specialty ham known as a "country ham" with origins in Virginia. It is a ham similar to the Smithfield ham that is dry cured and sent through a process of slow smoking and aging that adds a notable rich flavor.

A medium size Greek olive that is black in color. It is a dry-cured olive, grown only on the island of Thasos in the Aegean Sea.

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.

A traditional Italian sausage made from finely ground pork that is stuffed into a casing and dry cured.

Thin, flat pieces of lean beef, taken from the plate, brisket, or round, which are rubbed with seasoning, dry cured, smoked, and cooked to give it a firmer texture with a seasoned flavor.

Dry-salt-cured or brine-cured olives from Nyons, France. They are small black, green tinted olives which have a bitter taste.

A medium sized purple or purplish-black olive grown in southern France that contains firm textured meat.

A variety of olive produced in the Middle East, most notably in Syria, that is available in both a black and green variety.

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.

A very common and traditional Italian sausage made from equal portions of minced beef, pork and fat....

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

A specialty ham known as a "country ham" with origins in Smithfield, Virginia. To be a Smithfield ham, it must be cured and processed in the Smithfield, Virginia city limits.

A long thin Chinese sausage that is similar to andouille or chorizo sausage, but is not quite as spicy.

A German ham that is made from hogs, which are fed acorns and raised in the Westphalia forest in Germany.

A curing process that involves the soaking, washing, or injecting of food with a solution that is used to pickle or preserve foods.

A coarsely ground dry pork sausage that is heavily seasoned, smoked, and produced into links that range in size from small to jumbo frank.