Search

A thick soup that may appear similar to a chowder, containing a larger proportion of solid ingredients and a smaller amount of liquid broth.

Often referred to as "summer sausage" or "blockwurst", Cervelat is a mildly seasoned sausage made from chopped pork or from a combination of chopped pork and beef.

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.

French in origin, the term refers to speciality meat products or at times is loosely applied to delicatessens that are considered as providers of specialty meats.

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

A German luncheon meat, which is made in a bologna-like manner and consists of beef and pork and large chunks of lean ham.

In pork, the cut of meat that is a ham roast.

A type of ravioli pasta that is prepared as a fried pasta instead of the more common boiled pasta. Often referred to as a pouch or pocket type of pasta due to being made larger in size so it can hold additional contents, Panzarotti is typically prepared for use in the Italian Neapolitan dish known as Frienno e Magnanno.

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.

A spicy Creole dish made with rice, ham, tomatoes, onions, peppers, and seasonings, and occasionally other meats or shellfish.

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

Hearty and meaty in substance, this soup combines the traditional flavors of smoked pork with beans and other vegetables.

A cooking bag manufactured with heat tempered plastic enabling it to withstand the high temperatures of an oven.

A popular Carribean food item dating back to the early 1900's that was basically made as a hot meat sandwich with cheese.

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.

French in origin, this term refers to meat that has been rolled into a circular shape and filled with a stuffing of ingredients that enhance the flavor of the meat being prepared.

Pronounced white zin-fan-dell. Contrary to what the name suggests, white zinfandel is a rosé (or blush), wine rather than a white wine.

A thin slice of lean pork meat, taken from a shoulder cut, that is typically oval shaped and meaty. It is cured and then sliced into round pieces for baking or frying.

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

The thick outer skin or covering that found on fruits, vegetables, meat, cheese, and other types of food.