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A British term for the English sausage that became popular during World War II during a time when it was made with pork meat.

The smaller primary cuts of meat, taken from the carcass or sides of beef, pork, veal, or lamb, describing the anatomical location from where the cut originated.

A type of sausage that is made with processes and ingredients typical of those used to make Poland's "kielbasa" (sausage).

A round pork sausage from the cervelat family of sausages, which is fine textured and has a mild, somewhat bland flavor.

A reference often made to pork or beef ribs that are cooked using the low, indirect heat and smoke of a barbecue pit or the high, direct heat of a grill.

A traditional Mexican food dish that is served as both a main dish and as a filling for various food wraps.

Meat that is from pork ribs, which are a long cut of meat taken from the side or belly primal cut of the hog, which includes the lower breastbone.

Pork ribs that are small and circular in shape, containing varying quantities of meat connecting the last five or so bones of the backbone.

A food topping that is made from pork meat and produced as small chips, pieces, or granular bits of bacon.

Smoked pork loin from Bavaria that has been dry-cured. When serving, it is thinly sliced similar to prosciutto.

Pork fat that has been rendered. It has a firm texture and can be used for piecrusts and for frying food.

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

A type of white pasta sauce that originated in Amatrice, Italy a small town located adjacent to the Gran Sasso massif, a mountain region in the middle of the country.

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 German word meaning "cutlet" that is commonly used to describe a food dish using a veal, pork, chicken, or turkey cutlet as the main ingredient.

A long thin Chinese sausage that is similar to andouille or chorizo sausage, but is not quite as spicy.

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

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 cooked sausage that consists of finely ground pork and liver combined with onions and seasoning, which is formed into a round soft-textured sausage.

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