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A pork sausage common in Czechoslovakia that is made in the manner of traditional meats produced from this country.

The loin is located on both sides of the backbone starting at the shoulder and continuing back to the hind leg.

The crisp brown skin with a crisp layer of fat that is created when pork skins are cooked. Pork crackling or Chicharon as it is alwo known, is a popular food in the southern U.S.

A meat product that is sometimes mistakenly referred to as "fat back". This cut of meat comes from the side and the belly of the hog and consists of a layer of fat with some lean meat streaks running through it.

Ring bologna, which is usually made from a mixture of beef and pork or all pork, is available fresh or fully cooked and coarsely ground or finely ground.

A French food consisting of small to medium sized cubes of high quality pork (typically from a pork belly) that have been slowly cooked in a covered pot to become candied.

The skin of a pig that is deep-fried in lard to make light, crunchy chips. The chips are high in protein and contain no carbohydrates.

A meat product traditionally produced from a cut of pork that is taken from the side (belly) or back of the hog.

An Italian roast pork dish traditionally made by slow roasting a suckling pig stuffed with ingredients and basting it with olive oil during the cooking process to keep it moist.

A pork salami of Italian origin that is prepared by mixing meat from the legs of pork, the shoulders, or the throat and blending in seasonings such as pepper, galic and herbs.

Dry Italian salami that consists of all pork meat from the head of the hog or leftover pork trimmings.

Pork and veal meat from the head and shoulders that has been mixed with pork fat, vinegar and bay leaves, boiled, and then pressed into a mold before being chilled.

Often referred to as "summer sausage" or "blockwurst", Cervelat is a mildly seasoned sausage made from chopped pork or from a combination of chopped pork and beef.

French in origin, the term refers to speciality meat products or at times is loosely applied to delicatessens that are considered as providers of specialty meats.

A German sausage made with ground bits of pork that be taken from various pork cuts as well as pig snoots, beef blood, and seasonings.

Any cut of meat taken from the foreleg of beef, lamb, pork, buffalo, or veal. Shank cuts include the pork ham hocks, which are sometimes referred to as the hock end or the ankle region on an animal.

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

A highly seasoned sausage made of pork and occasionally a combination of pork and beef. It is produced in links or rings of varying sizes.

A type of German sausage made of pork or a combination of pork and veal with spices and herbs. It is usually purchased fresh, so it must be thoroughly cooked before it can be eaten.

A type of sausage with origins in Bologna, Italy that is made from a combination of beef and pork. In the U.S.