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An uncooked, smoked, Portuguese-type sausage made from coarsely ground pork butts. It is typically seasoned with garlic, cinnamon, pepper, salt, and cumin seeds and then cured in a vinegar pickling liquid before being stuffed into a casing.

A European term referring to thin strips of cured pork that are most often considered bacon in the United States.

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

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 long, cylindrical, boneless cut of meat, obtained from the loin primal, in beef, pork, veal, and lamb.

A mildly flavored sausage that can be made with pork, veal, or chicken with the addition of rice as a filler, giving the sausage a pale color.

A sweet and spicy Italian sausage made from fresh pork and seasoned with basil, fennel, garlic, and white wine.

A soft, German salami ring made from pork and beef. Touristenwurst is generally sliced and served with crackers or bread.

A small coarse textured sausage, originating in France, made of pork, smoked bacon, wine, garlic, and other seasonings.

Loaves of beef, veal, lamb, or pork tongue that have been cooked, sliced, pressed, jellied, and smoked.

A long, cylindrical, boneless cut of meat from the loin section of beef, pork, veal, and lamb. The Tenderloin extends from the rib cage to the pelvis.

A spreadable, smoked German sausage made from finely ground beef and pork taken from mature animals....

A German sausage made of pork, which is red in color and seasoned with white pepper and coriander. It has a soft spreadable texture and is ready to eat because it has been cured and smoked.

A German sausage made of pork that is red in color and seasoned with white pepper and coriander. It has a soft spreadable texture and is ready to eat because it has been cured and smoked.

A slightly dry sausage of pork and/or beef combined with a mixture of spices, most notably coriander.

Pork ribs that are taken from the whole spareribs of the hog, which have had the brisket bone and some meat surrounding it removed so the cut appears more rectangular in shape.

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

An Italian sausage made from coarsely chopped, cured lean pork and some finely chopped lean beef. The chewy textured sausage is often moistened with grape juice or red wine and highly seasoned with garlic and a variety of spices.

Originating in Germany, this meat product is made from a lean cut of pork that is processed into a small slab of ham.

A highly spiced, spreadable meat paste traditionally made of pork, goose or duck, but also fish and rabbit.