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A sausage that has been cured with the use of aromatic wood, which is burned to produce smoke. The smoke gives the sausage a distinctive flavor and extends the storage life of the product.

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

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

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