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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 ham that is first treated with a salt mixture and then exposed to a natural air-curing process that dries and flavors the meat.

A type of Italian cured sausage, originating in the Genoa region of Italy, that is most often made only of pork, but may also be a mix of pork and lesser amounts of beef, depending on the provider's recipe.

The loin is located on both sides of the backbone starting at the shoulder and continuing back to the hind leg.

A ham that is wet cured with honey consisting of at least one half of the sweetening ingredient used in the curing mix.

A ham that is wet cured in a sweet seasoned brine. The sweetener and seasoning used in the curing process will vary according to the recipe of the producer or the person curing the ham.

A reference to numerous types of cheese that are washed with, or submerged into, a brine bath as part of the cheese making process.

An olive that has been soaked in oil for several months as a curing process and may have been flavored with a variety of herbs and spices.

Generally a green olive that has been soaked in lye, then rinsed in water, and placed in a salt brine to process the olive.

An olive that has been soaked in a brine typically consisting of water, salt, vinegar, and other ingredients that provide a moist shiny flesh to the product.

The floral bud of a spiny shrub, native to Mediterranean regions, which is harvested as an unopened bud in various sizes as it grows on the bush.

A type of turkey that has been soaked in a solution of salt and water for a period of time for the purpose of moistening the meat and enhancing the flavor.

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 is processed by repeated rinsing and soakings in water during a period of time that may be 6 to 12 months in length, and then placed into a salt brine.

A method used to enhance the flavor of food by using smoldering wood during the curing process. The food absorbs the smoke that is created from smoldering wood and becomes seasoned with the smoked flavor, while also deepening the color of the food.

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

A Scandanavian food dish consisting of raw salmon that has been cured in a mixture of salt, sugar, and dill.

A dry Italian sausage made from choice cuts of fresh pork that are combined with natural seasonings and cured with smoke and chili pepper.

A German artisan-style sausage that is available as a short plump light colored sausage or a longer, half round darker colored version.

Refers to a type of sausage made from pork and beef, which has not been cooked, but instead cured to make it safe for eating.