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An air-dried, salt cured, uncooked ham from Belgium, which is sliced thinly for serving and has an appearance and flavor that is similar to Italian prosciutto ham.

An expensive dry-cured Italian ham that is often referred to as a center-cut ham. Made from the butt end, high up on the hind leg, this ham is cured with salt, pepper, garlic, and dry wine.

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.

A small flat, round bladed utensil that is serrated on one side and smooth on the other, appearing somewhat like a round spatula.

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

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

Also known as boiled ham, the meat is cured, shaped, and cooked in steam or water. It is then packaged whole or sliced and sold as luncheon meat.

In pork, the cut of meat that is a ham roast.

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.

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 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.

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 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.

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

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.

Refers to the smaller cuts of meat obtained from the larger primal cuts of an animal. For example, a beef chuck primal cut can be divided into the arm section and the blade section and from these sub-primals are cut the smaller market ready roasts and steaks.

A mixture of minced vegetables, such as carrots, onions and celery, and herbs sautéed in butter, used to add flavor to soups, stews and sauces.