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Typically made as an "Old World" or traditional Salami, Crespone sausages are considered to be "artisan" or "farmhouse" types of dry Salami made from centuries old recipes.

An olive that may be referred to as a dry-cured olive and is most likely a black olive. It is cured by storing it in salt for a period of one to several months, during which time the flesh of the fruit becomes wrinkled.

Dry corn dough used to make corn tortillas. In Spanish, masa means ''dough'', which in Mexico can be translated to mean ''corn dough'', an essential ingredient in Mexican cooking.

An herb, which is actually an evergreen plant native to the Mediterranean region but cultivated throughout Europe and America.

The process of pulling foods through dry ingredients to coat them before cooking. Flour is the most common dredge used, but other ingredients can be used as well.

In preparing pastry, this refers to mixing a fat such as butter or lard with a dry ingredient such as flour until it forms particles of fat that are covered with the dry ingredient.

Dry Italian salami that consists of all pork meat from the head of the hog or leftover pork trimmings.

A meat product generally consisting of pork, but also made of beef, veal, lamb, poultry, or a combination of several of these meats.

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.

A classic Italian salad made with dry or stale bread that has been moistened, as a key ingredient of this salad.

A coarsely ground dry pork sausage that is heavily seasoned, smoked, and produced into links that range in size from small to jumbo frank.

An edible dry fruit or seed covered with a hard shell that protects the kernel or meat inside. Generally, the shell is removed and discarded and only the kernel, known as the nut, inside is the item to be eaten.

A soluble powder made from malted wheat flour combined with dry (powdered) milk. When added to liquid milk and ice cream, it creates a beverage with a malt flavor.

Dry pieces of breading that have been exposed to air or heat and have become hardened. The term "staling" is often used to describe a process that dries bread for use in a variety of food dishes.

An Italian term used to describe a method of making sweet wines. The term is also used to describe the actual wine that is made using the Passito Method.

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.

A wrinkled shiny skinned fruit, which is native to America, Europe and Asia. There are many varieties of this fruit, which have flesh that ranges in flavor from tart to very sweet, but there are only a few varieties that are suitable for drying.

A small dry white, oval-shaped French bean that is most often used to make baked bean dishes. This bean is also referred to as the Boston bean, Boston navy bean, navy bean, fagiloi, haricot blanc (white), or the pearl haricot bean.

A dry onion that has purplish red skins and white flesh that is tinged with red. They are medium to large in size and have a mild, sweet flavor.

An uncooked dry sausage that is highly seasoned with garlic, salt, pepper, and sugar and is most often made of beef and pork.