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Fresh or canned meat that consists of precooked, ready to serve meat loaves or sausages made from pork, ham, or beef.

Fresh or canned meat that consists of precooked, ready to serve meat loaves or sausages made from pork, ham, or beef.

A cut of pork taken from the upper portion of the foreleg extending into and including a portion of the shoulder.

A brine cured ham for which Belfast is famous. Irish hams develop a distinctive flavor of their own from being smoked over peat and/or juniper fires.

A ham that is not cooked or cured prior to preparation. When selecting a fresh ham, look for one that is encased in a layer of firm white fat, and contains meat that is well marbled with coloring that may range from a grayish-pink from younger hogs to a light rose color from older hogs.

This type of ham can be a butt or shank portion or it could be a whole or half leg that has the hip, thigh and/or shank bone remaining as part of the ham.

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

A ham that has been thoroughly heated during some part of the processing to a temperature exceeding 147° F, making it ready to eat without further cooking.

A whole or half ham from the leg primal cut that has only the leg bone remaining. The hip or shank bone has been removed, making it easier to carve.

A type of ham that is Spanish in origin and produced exclusively from rare Iberian pigs, which are descendents of the wild boar and are the last European free-range pig breed.

A precooked ham that has been pre-sliced by spiral cutting in order to make it convenient for serving the ham slices.

A ham that has been heated during some part of the processing to an internal temperature exceeding 137°F but less than 148° F.

Also called picnic roast, the pork arm roast is a fresh cut that comes from the shoulder primal. Containing more fat than the blade Boston roast, a well trimmed arm roast provides a very rich flavor when roasted.

Cured pork that has been ground or chopped, seasoned, formed into a loaf shape, and cooked.

Lean, highly seasoned pork that is served in the southern United States and most often associated with Cajun cuisine.

The ham must contain less than 10 grams of fat, 4.5 grams or less of saturated fat, and less than 95 grams of cholesterol per 100 grams and per Reference Amount Customarily Consumed (RACC).

A ham that is wet or dry cured where sugar is at least ½ of the sweetening ingredient used in the curing mix.

A ham that is wet cured in a sweet seasoned brine. The sweetener and seasoning used in the curing process will vary according to the recipe of the producer or the person curing the ham.

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

A pork cut taken from the ankle joint on the leg of a pig, most often the foreleg. Ham Hocks are available fresh, smoked or cured.