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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.

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.

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.

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 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 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 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.

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.

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

Any ground or minced mixture of meat, fish, or vegetables that have been shaped into a round, flattened portion of food to be prepared for baking, grilling or frying.

A thick, stew-like dish that is a specialty of Louisiana cooking. It can be made with a number of ingredients, such as tomatoes, okra, onions, herbs and spices, and one or more types of meat such as chicken, turkey, sausage, ham, shrimp, fish, or crab.

Appetizers commonly served in the bars and restaurants throughout Spain. They are generally served along with sherry or other cocktails and can be something as simple as diced ham and cheese or olives to more showy selections that are almost an entire meal.

Made from the juices of roasted meats, this is an ingredient that is often added to foods in order to deepen the flavor of the foods being prepared.

A food dish consisting of a base of cooked pasta (generally spaghetti) that has been combined with strips or chunks of poultry (most often chicken or turkey), and a cream sauce made with sherry and Parmesan cheese.