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Also known as sunflower seed oil, this golden colored oil is derived from the seeds of the sunflower plant.

A firm-textured white cheese traditionally found in Caribbean or Mexican countries. This cheese has a strong flavor and somewhat mildly smoked taste.

A hot and slightly sweet flavored chile that has a long tapered shape and an orange-red color. Typically smoked, this chile provides a medium hot flavor that tastes slightly like green tea or berries.

A meat product made from the thigh meat of a turkey. It is cured and smoked, which allows it to be eaten right from the package if desired.

A small coarse textured sausage, originating in France, made of pork, smoked bacon, wine, garlic, and other seasonings.

Loaves of beef, veal, lamb, or pork tongue that have been cooked, sliced, pressed, jellied, and smoked.

Refers to a Russian version of hors d'oeuvres or appetizers. In Russia, Zakuski may be a small plate filled with foods such as smoked fish, herbs, tomato and cucumber slices, caviar, and assorted cheeses which are served before the main meal.

A pork cut taken from the ankle joint on the leg of a pig, most often the foreleg. Ham Hocks are available fresh, smoked or cured.

The layer of fat that extends the length of a hog's back. It is available fresh, unsalted, not cured, and not smoked, for use as cracklings (fried or roasted pork fat or skin used as snacks) and for the production of lard.

Also referred to as knackwurst. This sausage has the appearance of a hot dog/frankfurter with a spicier taste.

Thin, flat pieces of lean beef, taken from the plate, brisket, or round, which are rubbed with seasoning, dry cured, smoked, and cooked to give it a firmer texture with a seasoned flavor.

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

A semi-dry sausage, originating in Lebanon, Pennsylvania, which is made of coarsely chopped beef that has been heavily smoked.

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

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.

An English ham that is first dry cured and then is cured in a mixture of molasses, brown sugar and spices.

A type of meat produced from the eye of the loin or the adjacent area that provides a layer of fat surrounding the meat.

A dry Italian sausage made from choice cuts of fresh pork that are combined with natural seasonings and cured with smoke and chili pepper.

A turkey product made from finely ground light and dark turkey meat that is mechanically deboned from the bird.