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The flavorful juices that are produced when meat and vegetables are cooked in water for long periods of time.

A high covered roasting pans that is oval shaped with deep sides and a large domed cover. It generally has a flat rack included on the bottom of the pan.

Meat that is typically refrigerated for several weeks, cooked at approximately 160° F, then sliced, seasoned, and preserved through a drying process that dehydrates the meat to make it shelf stable and ready to eat.

A type of cured dry sausage made from raw muscle meat of pork, beef, veal, chicken, or turkey, that is ground up and mixed with fat.

A process used to leach excess salt, excess blood or strong flavors from a variety of meats. The process, which may be referred to as parcooking by some, involves placing the food in a large amount of cold water and slowly bringing it to a boil, uncovered, cooking it for a shorter period of time than it typically would be cooked.

A device used for checking the doneness of meat or other foods to ensure that the appropriate and safe internal temperature has been achieved.

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.

Beef for kabobs can be purchased that has already been cut into the appropriate sized chunks, which are ready to assemble onto skewers.

A variety of large link blood sausage made in Spain that consists of ground pork lungs, pork heart and neck meat, seasoned pork blood, suet, breadcrumbs, oatmeal, and seasonings.

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 long shaft or thin rod inserted through pieces of meat and other foods to hold several pieces together while cooking over a grill or roasting over a fire.

A paste, originating from Thailand that is used to make sauce for seasoning a variety of meat, rice and vegetable dishes, which become "curried" food.

A dish native to Hungary that is prepared with beef or other meats, a variety of vegetables, and flavored with paprika.

A sauce that may be prepared from the juices and drippings of cooked meats such as beef, pork, poultry, or veal.

A food dish made from ground meat and other ingredients, which are combined and baked in a pan. A loaf pan or ring mold is most often used, which forms the ingredients into the shape of the pan.

A thin sausage, usually about six inches in length, traditionally made of smoked meats combined with seasonings, including meats such as all beef, beef and pork, turkey and beef, or chicken and beef.

A variety of waterfowl that may be wild and considered to be a game bird, or a type of duck domesticated and raised for food purposes.

A type of crustacean referred to as a shellfish, with a wide flattened body and large claws. There are a few common varieties of crab, all known for their delicious white meat, which include: Blue, Soft Shell, Dungeness, Stone, and King, with King being the largest.

French in origin, the term refers to speciality meat products or at times is loosely applied to delicatessens that are considered as providers of specialty meats.

A blend of pork and beef that is formed into a fine textured loaf. Whole pimento stuffed olives are added to the blend of pork and beef for added flavor.