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A type of winter squash that resembles an acorn in shape and typically measures from 6 to 10 inches in length.

A nut that is grown and harvested from the oak tree. Generally, the acorn is not often eaten, due to their higher levels of tannins, which provide a bitter taste to the nut.

An early winter squash that combines a sweet dumpling with an acorn squash to produce a small acorn shaped vegetable.

A very young and small acorn shaped, summer squash that develops a smooth outer skin accented with a scalloped edging around the middle outside of the squash as it matures.

A German ham that is made from hogs, which are fed acorns and raised in the Westphalia forest in Germany.

A dry-cured Spanish ham that comes from white hogs, which are raised in southern Spain and fed a diet of acorns.

An American dry-cured country ham, which is made from the hind leg of a pig that has been raised on a diet of acorns, beans, clover, and grain.

A round pumpkin-shaped squash that is found in a variety of sizes ranging from a few inches in diameter, similar to a small canteloupe up to two feet.

A type of ham that is Spanish in origin and produced exclusively from rare Iberian pigs, which are descendents of the wild boar and are the last European free-range pig breed.

Most varieties of squash are placed into two categories: summer and winter squash. Winter squash varieties have hard skins and firmer, denser flesh than summer squash varieties.

A specialty ham known as a "country ham" with origins in Virginia. It is a ham similar to the Smithfield ham that is dry cured and sent through a process of slow smoking and aging that adds a notable rich flavor.

An orange colored autumn fruit with a smooth skin and a reddish orange jelly-like flesh, which has a very tart flavor prior to ripening and a delicately sweet flavor, somewhat like a sweet plum when ripe.

The fruits of various members of the gourd family, which fall into two classifications, summer squash and winter squash.