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A dry-cured Spanish ham that comes from white hogs, which are raised in southern Spain and fed a diet of acorns.

A wine cured, boneless ham that is produced near the town of Bayonne, France. It is air-dried and lightly smoked ham with a flavor that is influenced by the wine used in the curing process.

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.

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

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.

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

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.

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

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

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

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.

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

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 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 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 spicy Creole dish made with rice, ham, tomatoes, onions, peppers, and seasonings, and occasionally other meats or shellfish.

A Spanish appetizer made with flattened or ground ham, fish, or poultry and vegetables that are cooked and combined into a blend that is served.

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