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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.

Any of a variety of savory toppings and mixtures of ingredients that enhance the flavor of the pasta dish being served.

Considered to be a traditional Catalan type of food sauce, which originated in the Catalonia region of Spain.

An Italian meat specialty made from very lean, boneless pork loin. To prepare the meat, the loin is salt cured, then repeatedly brushed with salt and sugar after which it is seasoned with garlic, paprika, pepper, and other spices.

Hungarian in origin, this sausaage is made with traditional ingredients and procedures that duplicate those produced originally in sausage making facilities near and in the city of Gyula, Hungry.

A thin sausage, usually about two to six inches in length, that is traditionally made with a combination of beef and pork or made only with one meat such as beef, pork or turkey and various seasonings.

Another name for a sandwich prepared with a sausage referred to as a frankfurter that is placed within a long split roll.

A thin sausage, usually about six inches in length, traditionally made of smoked meats combined with seasonings, including meats such as all beef, beef and pork, turkey and beef, or chicken and beef.

An electric kitchen tool that is used to chop, grate, mince, slice, puree, and blend a variety of food ingredients.