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A delicately flavored dry cured ham, originating in Italy and made from the meat on the hindquarters of hogs.

A ready to eat, hard, dry sausage made from beef and pork that is typically well seasoned with black and red pepper and then air dried.

A dry, French sausage that contains pork meat combined with finely diced fat. It is seasoned with garlic and spices and then cured and air-dried.

A dry Italian sausage made from lightly seasoned pork and is seasoned with garlic. Also referred to as Lola.

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

A dry white sparkling wine that was originally produced in the Champagne region of France, but is now produced in other wine producing regions.

A dry apple brandy considered to be a premium brandy, which is produced in the Calvados region of northern France.

A variety of unsweetened bread products that are thin, dry and hard-textured, which are commonly served as appetizers or as an accompaniment to a main dish.

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.

French term for dry.

A natural astringent, acidic compound that has a drying, puckering effect on the palate. In reference to wine making, tannins are derived from the seed, skins, and stems of grapes....

Descriptor of wine produced with grapes that are semi-dry.

A descriptor of a harsh, stoney, “flint striking steel”, dry wine. Flinty can refer to both flavor and aroma.

A descriptor of a harsh, stoney, “flint striking steel”, dry wine. Flinty can refer to both flavor and aroma.

Wine descriptor most often applied to young dry reds with notable tannin and alcohol. Briary wines are aggressive and peppery with an earthy or wild berry character.

A description typically given of wine that is dry, hard, and acidic, lacking in depth and roundness....

A small fruit from Asia that has been sun-dried, turning the bright red, leathery outer shell to a brown color and drying the white grape-like flesh inside into a crisp texture, similar to a raisin.

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 prune, made by drying a red plum, which has a sweet tangy flavor. This type of prune is available in some Middle Eastern markets.

A dry-cured, English ham that is smoked over oak sawdust. Generally it is lightly smoked but it can be found smoked a little more heavily.