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A reference that can apply to several different cuts of pork used for roasting, referred to as: the loin roast, shoulder roast, butt roast, blade loin roast, pork tenderloin, sirloin roast, crown roast or rolled ham roast.

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.

A type of sausage consisting of fresh ground pork that is seasoned with sage and pepper. It is uncooked and marketed as links, patties, or in a bulk form.

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

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

A sausage that may be categorized as dry or semi-dry that is cooked, smoked, or un-smoked, and is generally considered as ready-to-eat.

A course-grained smoked meat made with pork, chitterlings, pepper, wine, onions, and seasonings. French in origin, but brought to Louisiana by German and French immigrants, this sausage is most often associated with Cajun cooking.

A smaller version of Andouille sausage, a course-grained smoked meat made with pork, chitterlings, pepper, wine, onions, and seasonings.

A meat product generally consisting of pork, but also made of beef, veal, lamb, poultry, or a combination of several of these meats.

A flavorful, fresh or smoked traditional German sausage, which is made of pork or a combination of pork and beef.

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.

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 produced from smoked turkey, which has a similar appearance and flavor to traditional pork bacon, but is lower in calories and saturated fat.

An Italian meat, which is traditionally air-dried up to four months and cured with salt, pepper, sugar, and other seasonings such as herbs, cinnamon, nutmeg, and cloves.

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

A type of sausage traditionally made from ground veal and pork (usually more veal than pork), with milk and eggs added, that may be seasoned with chives and parsley.

A cooked sausage that consists of finely ground pork and liver combined with onions and seasoning, which is formed into a round soft-textured sausage.

An uncooked, smoked, Portuguese-type sausage made from coarsely ground pork butts. It is typically seasoned with garlic, cinnamon, pepper, salt, and cumin seeds and then cured in a vinegar pickling liquid before being stuffed into a casing.

A precooked, smoked sausage, originating from Vienna, Austria, which is made of ingredients similar to frankfurters, such as pork, beef and seasonings.

A spreadable, smoked German sausage made from finely ground beef and pork taken from mature animals....