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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.

Also referred to as center cut ham steak, this cut is approximately ½ to 1 inch thick and is sliced from the center of the leg primal cut.

Lean, highly seasoned pork that is served in the southern United States and most often associated with Cajun cuisine.

Serrano is a Spanish word meaning "mountain", which is the area that provides the ideal processing conditions for the Serrano ham.

A thick slice of ham that is circular in shape and may have the shank bone in the center.

A variety of soup with two common ingredients that go well together to create a popular soup for all ages.

A typical type of Chowder that is made with a greater abundance of solid ingredients than liquid ingredients.

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 processed cut taken from the top half of the leg. The butt end is meatier but contains more fat than the shank end of the whole ham and is harder to carve because it contains the hip and pelvic bone.

A cut from the top end of the shoulder, known as the shoulder butt, which has been cured in brine. A cottage ham is uncooked.

A cut of pork that is taken from the meat on the middle part of the shank bone extending to the hip bone on the hind leg of the hog.

A thick soup that may appear similar to a chowder, containing a larger proportion of solid ingredients and a smaller amount of liquid broth.

A processed cut taken from the bottom half of the leg. The shank end contains less fat, is not as meaty as the butt end, but it contains only one leg bone, making it easier to carve.

Cured pork that has been ground or chopped, seasoned, formed into a loaf shape, and cooked.

A delicately flavored dry cured ham, originating in Italy and made from the meat on the hindquarters of hogs.

A type of thick soup that is a specialty of the Tuscany region of Italy. Traditionally, ribollita (which is Italian for “twice boiled”), was basically leftover minestrone soup that was reheated (or re-boiled, hence the name ribollita); however, chunks of crusty bread were added to the leftover soup before it was served.

A delicately flavored dry cured ham, originating in Italy and made from the meat of the hindquarters of the hog.

Even though gammon comes from the hind leg, it is not considered a true ham because it is cured as part of one side of the pig or the whole pig.

A type of ravioli pasta that is prepared as a fried pasta instead of the more common boiled pasta. Often referred to as a pouch or pocket type of pasta due to being made larger in size so it can hold additional contents, Panzarotti is typically prepared for use in the Italian Neapolitan dish known as Frienno e Magnanno.

Chestnut brown in color with a small white-eye, this variety of dried bean is grown on a bush and then dried for use in a variety of foods.