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A variety of Italian dry sausage that is produced in the manner of artisan foods from the rural regions in and around the province of Napoli, Italy.

Grown on a juniper evergreen shrub, this berry is used as a seasoning for various food dishes. Juniper berries are bluish-black in color and have a very strong flavor, so a little goes a long way.

A type of sausage with origins in Bologna, Italy that is made from a combination of beef and pork. In the U.S.

Often used by those who make their own meat ingredients for sausages or meat dishes, Meat Grinders are a common utensil for grinding a variety of ingredients that may include seasonings desired for personal tastes in the foods being prepared.

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.

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.

Meat that is typically refrigerated for several weeks, cooked at approximately 160° F, then sliced, seasoned, and preserved through a drying process that dehydrates the meat to make it shelf stable and ready to eat.

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.

1) A type of sauce prepared for salads that usually has a vinegar and oil base with the addition of herbs and spices.

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

Dry Italian salami that consists of all pork meat from the head of the hog or leftover pork trimmings.

An egg dish made with two or three beaten eggs that are cooked until they set and then eaten as a flat or folded serving of food.

A type of winter squash that resembles an acorn in shape and typically measures from 6 to 10 inches in length.