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A wine cured, boneless ham that is produced near the town of Bayonne, France. It is air-dried and lightly smoked ham with a flavor that is influenced by the wine used in the curing process.

A very thick soup that originated in France and usually consists of cabbage, potatoes, beans, pork, and bacon.

A mild flavored Cervelat, consisting of three-quarters beef and one quarter pork, which is ideal for sandwiches.

A ready to eat, hard, dry sausage made from beef and pork that is typically well seasoned with black and red pepper and then air dried.

A sauce that may be prepared from the juices and drippings of cooked meats such as beef, pork, poultry, or veal.

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.

A Chinese dish consisting of noodles fried with chicken, pork, beef, or fish, and a variety of vegetables.

Native to Spain, this type meat is a cured hard Sausage that resembles a traditional hard salami. Salchichon Sausage is produced from pork meat that is coarsely ground with some spices added.

Attributed to Italian food chefs, this food item is made as boneless breast of turkey basted with a variety of succulent seasonings and spices.

French in origin, this term refers to meat that has been rolled into a circular shape and filled with a stuffing of ingredients that enhance the flavor of the meat being prepared.

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 rich sauce made with Marsala wine as a key ingredient is used to enhance the flavor of pasta, poultry, pork, veal, fish, and game.

Ham capocolla is made from the ham rather than the pork shoulder butt, which capocolla is made from....

A marinade used throughout the Caribbean and South America that uses citrus juices as a base. It is commonly applied to chicken, beef, pork or seafood as a tropical flavoring.

A traditional Mexican sauce or marinade of Mayan origin, that is made by grinding annato seeds with spices, chiles, and added to other ingredients such as fruit to create a mild red paste used to flavor foods.

Also known as boned ham, this whole cured ham is a cut of pork that has had the hip, thigh, and shank bones removed, as well as most of the fat before it is rolled, molded, and packaged.

Fresh or canned meat that consists of precooked, ready to serve meat loaves or sausages made from pork, ham, or beef.

A foodborne parasite that causes an illness known as toxoplasmosis received from improperly handled meat, most notably pork.

One of the traditional Mexican Mole sauces that is served as a condiment or marinade sauce for poultry, seafood, pork, and vegetable dishes.

A hard dry sausage of Italian origin that is prepared by combining meat from the most marbled part of pork necks and shoulders with seasonings such as cayenne, black or chile peppers.