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A large bird ranging in size from 250 to 400 pounds at maturity, that is generally raised to produce meat, feathers, and skin for speciality markets throughout the world.

Meat that is from pork ribs, which are a long cut of meat taken from the side or belly primal cut of the hog, which includes the lower breastbone.

A soft to semi-soft food product which is actually soybean curd and commonly referred to as bean curd.

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

A common herb that is native to Europe and western Asia, but is also grown in many other parts of the world.