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Thinly sliced beef that has been smoked, salt cured, and then cut into round or rectangular slices. It is most often served as either an appetizer to complement crackers and baked goods, or as a meat ingredient for beef and gravy dishes, such as chipped beef.

A dry-cured, English ham that is smoked over oak sawdust. Generally it is lightly smoked but it can be found smoked a little more heavily.

Bacon that has been cured with smoldering, aromatic wood. The smoke from the burning wood gives the bacon a distinctive smoky flavor and scent.

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.

Cuts of pork, such as hams, pork chops and bacon that have been cured with smoldering, aromatic wood.

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

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

A type of Italian cured sausage, originating in the Genoa region of Italy, that is most often made only of pork, but may also be a mix of pork and lesser amounts of beef, depending on the provider's recipe.

An English ham that is first dry cured and then is cured in a mixture of molasses, brown sugar and spices.

A meat product made from the thigh meat of a turkey. It is cured and smoked, which allows it to be eaten right from the package if desired.

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.

Generally a black olive that has been salt-cured by storing it in salt from one to several months, resulting in a wrinkled flesh.

A step in the curing process prior to curing that involves the rubbing of food with a mixture that is used to preserve foods.

A dry Italian sausage made from choice cuts of fresh pork that are combined with natural seasonings and cured with smoke and chili pepper.

A ham that is wet cured with honey consisting of at least one half of the sweetening ingredient used in the curing mix.

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.

A reference to numerous types of cheese that are washed with, or submerged into, a brine bath as part of the cheese making process.

An olive that has been soaked in oil for several months as a curing process and may have been flavored with a variety of herbs and spices.

Generally a green olive that has been soaked in lye, then rinsed in water, and placed in a salt brine to process the olive.