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

A variety of sausage that is harder and denser than fresh sausage, but not as hard in substance as a dry sausage.

A type of sausage traditionally made from ground veal and pork (usually more veal than pork), with milk and eggs added, that may be seasoned with chives and parsley.

A type of red meat cut from carcasses of cattle that are raised, butchered, and processed for human consumption.

A type of German sausage made of pork or a combination of pork and veal with spices and herbs. It is usually purchased fresh, so it must be thoroughly cooked before it can be eaten.

A soft to semi-soft food product which is actually soybean curd and commonly referred to as bean curd.

A term customarily applied to the meat of a pig that is under a year old. The pig carcass is generally split into two sides of pork; each consisting of four primal cuts known as the shoulder, loin, leg/ham, and side/belly.

A highly prized and rare mushroom (fungus), that grows underground near the roots of trees. Most varieties of truffles that are considered edible are found 2 to 3 inches below the surface of the ground, but can be found as deep as 10 to 15 inches down.