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

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.

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.

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.

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 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.

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.

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

A cut of pork taken from the upper portion of the foreleg, including a portion of the shoulder. It is also referred to as a picnic ham but is not a true ham because it does not come from the back leg.

A type of ham curing process that involes immersing a ham in a sweet brine that has been seasoned with a variety of spices.

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

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.