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A type of seasoned, chopped or blended meat that is used as an ingredient for stuffing’s, appetizers, and main dishes such as meatballs, pâtés, galantines, or terrines.

Fresh or canned meat that consists of precooked, ready to serve chicken, turkey, beef or pork that can become ingredients in a variety of foods dishes.

A cheese native to Germany and Austria that is produced as a combination of a Camembert and a Gorgonzola, thus the name, which is also often spelled Cambazola.

An Italian ham that is prepared by mixing meat from pork necks (capo or head) and shoulders (collo) with seasonings.

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.

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

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

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

Translated, a Torta means tart in Italian, which describes a small tart-like food that may be baked or made with cold, refrigerated ingredients that do not require baking.