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A dry Italian salami, which generally consists of equal parts of pork and beef, however it can be produced with all pork meat.

A sweet and spicy Italian sausage made from fresh pork and seasoned with basil, fennel, garlic, and white wine.

A spreadable, smoked German sausage made from finely ground beef and pork taken from mature animals....

A Lebanese spicy, beef sausage, which can be found in Middle Eastern markets.

A device used for manually stuffing sausage meat into the casings.

A very thin edible covering, either natural or some form of a synthetic, that is used to enclose ground meat and other ingredients that have been processed into a sausage product.

A type of pork sausage that is Creole/Cajun in origin and has a hot and spicy flavor. Chaurice is popular in Creole/Cajun cooking both as a main dish and as an ingredient in dishes such as gumbo and jambalaya.

A course-grained smoked meat made with pork, chitterlings, pepper, wine, onions, and seasonings. French in origin, but brought to Louisiana by German and French immigrants, this sausage is most often associated with Cajun cooking.

A type of German sausage made of pork or a combination of pork and veal with spices and herbs. It is usually purchased fresh, so it must be thoroughly cooked before it can be eaten.

A step in the curing process prior to curing that involves a "wet" or "dry" process used to preserve foods such as ham, fish, cheese, sausage, and vegetables.

A condiment produced by grinding brown mustard seeds with a stone mill to provide a coarse textured food spread.

A very common and traditional Italian sausage made from equal portions of minced beef, pork and fat....

Another name for a sandwich prepared with a sausage referred to as a frankfurter that is placed within a long split roll.

A traditional Italian sausage made from finely ground pork that is stuffed into a casing and dry cured.

A knife used to cut slices of cooked or smoked meat, poultry and fish. The blade on a Slicing knife is long (typically 8 to 12 inches in length), thin, and constructed with either a round or pointed tip.

An Italian ham that is prepared by mixing meat from pork necks (capo or head) and shoulders (collo) with seasonings.

The Italian word for "hunter" that refers to the manner of food preparation and the ingredients typically used for game dishes.

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.

A thin sausage, usually about two to six inches in length, that is traditionally made with a combination of beef and pork or made only with one meat such as beef, pork or turkey and various seasonings.

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