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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.

French in origin, this term refers to meat that has been rolled into a circular shape and filled with a stuffing of ingredients that enhance the flavor of the meat being prepared.

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

A traditional Italian pork sausage made throughout Italy but most notably northern Italy, that is considered to be a mild homemade or country sausage.

A small Asian dumpling that is stuffed with a variety of ingredients such as meats or fish, vegetables and seasonings, that are wrapped and pan cooked before serving.

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

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 round pork sausage from the cervelat family of sausages, which is fine textured and has a mild, somewhat bland flavor.

A very common and traditional Italian sausage made from equal portions of minced beef, pork and fat....

Lamb or pork ribs (the end of the loin) that are shaped into a circle and secured with string so that the exposed rib bones are positioned upward.

A variety of Italian dry sausage that is produced in the manner of artisan foods from the rural regions in and around the province of Napoli, Italy.

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.

A German artisan-style sausage that is available as a short plump light colored sausage or a longer, half round darker colored version.

A Chinese term used to refer to various small bite-sized foods served in small quantities (3 to 4) to be eaten as appetizers or snacks.

Typically made as an "Old World" or traditional Salami, Crespone sausages are considered to be "artisan" or "farmhouse" types of dry Salami made from centuries old recipes.

A name given to a wide variety of fresh sausages produced with seasonings and ingredients that duplicate or are similar to or are actually the same as the Italian methods used for making their sausages.

Like many pasta sauces, there are several that are traditional sauces native to their region of origination, such as Bolognese, a traditional Italian sauce originating in Bologna, Italy.

A very thin edible covering, either natural or some form of a synthetic, that is used to enclose ground meat and other ingredients that have been processed into a sausage product.

An herb, which is actually an evergreen plant native to the Mediterranean region but cultivated throughout Europe and America.

A spice that is made a blend of herbs that are used to enhance the flavors of cooked meat, poultry and many other types of cooked foods.