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An uncooked, smoked, Portuguese-type sausage made from coarsely ground pork butts. It is typically seasoned with garlic, cinnamon, pepper, salt, and cumin seeds and then cured in a vinegar pickling liquid before being stuffed into a casing.

A specialty ham known as a "country ham" with origins in Virginia. It is a ham similar to the Smithfield ham that is dry cured and sent through a process of slow smoking and aging that adds a notable rich flavor.

A dry-cured Spanish ham that comes from white hogs, which are raised in southern Spain and fed a diet of acorns.

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

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.

Even though gammon comes from the hind leg, it is not considered a true ham because it is cured as part of one side of the pig or the whole pig.

A coarsely ground dry pork sausage that is heavily seasoned, smoked, and produced into links that range in size from small to jumbo frank.

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 wine cured, boneless ham that is produced near the town of Bayonne, France. It is air-dried and lightly smoked ham with a flavor that is influenced by the wine used in the curing process.

A coarse, unprocessed sugar, which is generally brown in color, sticky textured and crumbly in consistency.

Typically made as an "Old World" or traditional Salami, Crespone sausages are considered to be "artisan" or "farmhouse" types of dry Salami made from centuries old recipes.

An American dry-cured country ham, which is made from the hind leg of a pig that has been raised on a diet of acorns, beans, clover, and grain.

A variety of hams that are considered to be part of a family of "specialty hams". Hams such as Kentucky, Smithfield, or Virginia are country hams that are dry cured, salted heavily,and then generally aged for 6 months to a year.

An Italian bacon that is made with the meat from the belly of a pig. Herbs, spices, and peppercorns are added for extra flavor before it is cured, air-dried, and lightly smoked.

A product taken from the breast muscle of the turkey and processed in various ways for professional and consumer use.

Ham meat or a mixture of ham and pork shoulder meat that is cured and then cooked with water, spices and other ingredients.

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Sometimes referred to as Italian bacon, lardo is basically cured pork fat taken from the back of a pig, seasoned with garlic and herbs, and aged for 4 to 6 months.

Lean, highly seasoned pork that is served in the southern United States and most often associated with Cajun cuisine.

A meat product traditionally produced from a cut of pork that is taken from the side (belly) or back of the hog.