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Thinly sliced beef that has been smoked, salt cured, and then cut into round or rectangular slices. It is most often served as either an appetizer to complement crackers and baked goods, or as a meat ingredient for beef and gravy dishes, such as chipped beef.

An Italian dried beef made from loin meat that is cured and formed into round sticks, similar to Coppa.

Thinly sliced beef that has been smoked, salt cured, and then cut into round or rectangular slices. It is most often served as either an appetizer to complement crackers and baked goods, or as a meat ingredient for beef and gravy dishes, such as Chipped Beef and gravy.

Often referred to as "summer sausage" or "blockwurst", Cervelat is a mildly seasoned sausage made from chopped pork or from a combination of chopped pork and beef.

dry cured ham, dry-cured ham, cooking dry cured ham, dry cured ham recipe, how to cook dry cured ham...

Refers to a type of sausage made from pork and beef, which has not been cooked, but instead cured to make it safe for eating.

A type of cured dry sausage made from raw muscle meat of pork, beef, veal, chicken, or turkey, that is ground up and mixed with fat.

A moist German ham that is air-dried, salt cured, and smoked over pine and/or fir to give it an intense flavor.

A meat product generally consisting of pork, but also made of beef, veal, lamb, poultry, or a combination of several of these meats.

A reference to numerous types of cheese that are washed with, or submerged into, a brine bath as part of the cheese making process.

A type of sausage with origins in Bologna, Italy that is made from a combination of beef and pork. In the U.S.

A type of sausage that is made with processes and ingredients typical of those used to make Poland's "kielbasa" (sausage).