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A blend of pork and beef seasoned with spices and formed into a coarse textured loaf. The loaf is smoked over hardwoods for added flavor.

A step in the curing process prior to curing that involves the rubbing of food with a mixture that is used to preserve foods.

A pork salami of Italian origin that is prepared by mixing meat from the legs of pork, the shoulders, or the throat and blending in seasonings such as pepper, galic and herbs.

An edible animal organ that is most often removed from the mouth of beef, veal, lamb, and pork for use in making various meat dishes.

A cut of beef or pork, which is prepared by browning the meat and then cooking the meat very slowly in a covered pot that contains a small amount of liquid.

A term customarily applied to the meat of a pig that is under a year old. The pig carcass is generally split into two sides of pork; each consisting of four primal cuts known as the shoulder, loin, leg/ham, and side/belly.

A type of seasoned, chopped or blended meat that is used as an ingredient for stuffing’s, appetizers, and main dishes such as meatballs, pâtés, galantines, or terrines.

A type of crustacean referred to as a shellfish, with a wide flattened body and large claws. There are a few common varieties of crab, all known for their delicious white meat, which include: Blue, Soft Shell, Dungeness, Stone, and King, with King being the largest.

A white and silvery colored connective tissue attached to various pieces of meat. Generally, the silverskin will be noticeable on ribs and tenderloins of beef, lamb and pork so it is a common practice to remove this part from the meat since it does not add any benefit to the cooking or eating of the meat.

Similar to a turducken, this food is a combination of four meats, ostrich, turkey duck, and chicken that are layered together and rolled into a poultry roast.

A kitchen utensil, also known as a meatballer, that forms small portions of seasoned ground meat into round balls.

A blend of pork and beef seasoned with spices and formed into a coarse textured loaf. The loaf is smoked over hardwoods for added flavor.

Originating in Germany, this meat product is made from a lean cut of pork that is processed into a small slab of ham.

Considered to be a "small game" animal, Rabbit and Hare have been hunted and raised for consumption since ancient times throughout the world.

Shortened in length, the term Burger is used to describe a popular sandwich made from ground meats that are formed into a patty, cooked, and placed between two halves of a bun.

Available most commonly from beef, buffalo, lamb, pork, and veal, this cut of meat is taken from the foreleg of the animal.

An Italian meat specialty made from very lean, boneless pork loin. To prepare the meat, the loin is salt cured, then repeatedly brushed with salt and sugar after which it is seasoned with garlic, paprika, pepper, and other spices.

A smaller oval-shaped potato with a purplish black outer skin and vivid purple, dense inner meat. The odd colored meat adds a distinctive look to any dish.

A long, cylindrical, boneless cut of meat from the loin section of beef, pork, veal, and lamb. The Tenderloin extends from the rib cage to the pelvis.

The French term meaning "with juice." Au Jus (pronounced oh zhoo') is a term used to describe the serving of meat, most often beef, that has been surrounded by the meat juices or accompanied by a container of the meat juices produced from the drippings that developed while the meat was being cooked.