Search

A type of Italian cured sausage, originating in the Genoa region of Italy, that is most often made only of pork, but may also be a mix of pork and lesser amounts of beef, depending on the provider's recipe.

An uncooked dry sausage that is highly seasoned with garlic, salt, pepper, and sugar and is most often made of beef and pork.

A pork salami of Italian origin that is prepared by mixing meat from the legs of pork, the shoulders, or the throat and blending in seasonings such as pepper, galic and herbs.

A type of cured dry sausage made from raw muscle meat of pork, beef, veal, chicken, or turkey, that is ground up and mixed with fat.

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.

A very common and traditional Italian sausage made from equal portions of minced beef, pork and fat....

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

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

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 Italian dry sausage that is traditionally made with only pork meat, but at times is combined with a small amount of beef.

A traditional Italian sausage made from finely ground pork that is stuffed into a casing and dry cured.

A dry Italian salami, which generally consists of equal parts of pork and beef, however it can be produced with all pork meat.

A small, bright green crescent-shaped fruit obtained from the flower of the bulbless variety of the fennel plant.

A precooked smoked sausage made of coarsely ground pork and beef that is seasoned with black pepper, providing a somewhat spicy flavor.

A sausage, also called ring bologna, which is made from a combination of beef and pork, and contains no fillers or extenders.

A sausage made with ground turkey and a combination of several spices, such as caraway, nutmeg, and ginger.

An Italian term applied to any foods, typically meat products (most often pork), that have been cured with salt and air dried.

Fresh or canned meat that consists of precooked, ready to serve chicken, turkey, beef or pork that can become ingredients in a variety of foods dishes.

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.

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