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Most notably known as "Cabernet Sauvignon". A grape varietal, used in the production of robust red wines, originating in the Bordeaux region of France.

Most notably known as "Cabernet Sauvignon". A grape varietal, used in the production of robust red wines, originating in the Bordeaux region of France.

Most notably known as "Cabernet Sauvignon". A grape varietal, used in the production of robust red wines, originating in the Bordeaux region of France.

Most notably known as "Cabernet Sauvignon". A grape varietal, used in the production of robust red wines, originating in the Bordeaux region of France.

Pronounced pee-noe-gree. A grape varietal, used in the production of white to slightly pink wine, originating in the Alsace region of France.

Pronounced san-jaw-vay-zeh. A grape varietal, used in the production of red wines, originating in the Tuscany region of Italy.

Pronounced mur-lo. A grape varietal used in the production of hearty red wine. Originating in the Bordeaux region of France, the grape is also grown in the United States, Chile, Italy, Europe, Australia, Canada, New Zealand, and South Africa.

Pronounced cab-air-Nay So-veen-yawn. A grape varietal, used in the production of robust red wines and white wines with blush hues, originating in the Bordeaux region of France.

The Barbera varietal is used as a blending agent to produce Barbera d'Asti. The Barbera varietal is used in the production red wine, originating in the Piedmont Region of Italy.

A variety of sausage that is harder and denser than fresh sausage, but not as hard in substance as a dry sausage.

A regional red wine produced in the Burgundy region of France. Traditionally, Red Burgundy is Pinot Noir varietal based.

A sausage that may be categorized as dry or semi-dry that is cooked, smoked, or un-smoked, and is generally considered as ready-to-eat.

A term customarily applied to the meat of a pig that is under a year old. The pig carcass is generally split into two sides of pork; each consisting of four primal cuts known as the shoulder, loin, leg/ham, and side/belly.

Made as a relish item, Watermelon Rind is a common food that is served as a snack, an appetizer, or an item placed on relish trays.

Made from the juices of roasted meats, this is an ingredient that is often added to foods in order to deepen the flavor of the foods being prepared.

Pronounced Shah-toh-nuhf-doo-pahp. A regional red wine produced in the appelation of Châteauneuf-du-Pape in the Rhône region of France.

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.

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.

A large bird ranging in size from 250 to 400 pounds at maturity, that is generally raised to produce meat, feathers, and skin for speciality markets throughout the world.

A strong, well-known Mexican liquor distilled from the fermented juice of the blue agave plant, a member of the lily family, that is grown in designated regions of Mexico.