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A cut of pork taken from the upper portion of the foreleg extending into and including a portion of the shoulder.

A meat specialty consisting of cooked beef and pork that has been pressed into a loaf and generously seasoned with chopped red and green peppers.

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.

Fresh Greek sausage made from pork and flavored with orange zest, marjoram, coriander and allspice.

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

Meat, generally fatty bacon or pork fat, that is cut into strips 1/4 inch across and 1 to 1 1/2 inches long that is cooked to remove the fat.

A cut of pork that is taken from the meat on the middle part of the shank bone extending to the hip bone on the hind leg of the hog.

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.

A meat product produced from a cut of pork taken from the eye of the loin, making it very lean and lacking in fat.

A sweet and sour sauce that is prepared from a combination of dried plums and apricots, vinegar, sugar, and spices to be served as a condiment with cooked duck or pork.

An amino acid naturally existing in foods such as spinach, mushrooms, chicken, turkey, beef, pork, lamb, game, beans, and milk.

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

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

A blend of pork and beef seasoned with spices and formed into a coarse textured loaf. The loaf is smoked over hardwoods for added flavor.

A smaller version of Andouille sausage, a course-grained smoked meat made with pork, chitterlings, pepper, wine, onions, and seasonings.

A traditional Spanish tomato sauce that is often made with annatto seeds sautéed in pork fat or olive oil before being added to other ingredients.

A cut of meat taken from the shoulder primal cut of pork, beef, lamb, or veal. The beef shoulder primal is often referred to the chuck primal cut.

A foodborne pathogen that causes illness from meats such as ground beef, roast beef, pork, chicken, and turkey, which has been improperly cooked.

A specialty cut of meat taken from the shoulder primal cut of beef, pork, lamb, and veal. It is generally cut as a roast, but can also be sliced into 3/4 inch thick steaks.

A traditional Mexican stew or soup that is made by combining honeycomb beef tripe, pazole (hominy, pork, and red chiles), garlic, a pig's, a calf's foot or bone marrow, onions, dried chiles and other various seasonings.