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

Ring bologna, which is usually made from a mixture of beef and pork or all pork, is available fresh or fully cooked and coarsely ground or finely ground.

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 meat product made of finely ground light and dark turkey meat, also referred to as MDM or mechanically deboned turkey.

A German luncheon meat, which is made in a bologna-like manner and consists of beef and pork and large chunks of lean ham.

A sausage, also called ring bologna, which is made from a combination of beef and pork, and contains no fillers or extenders.

Like many pasta sauces, there are several that are traditional sauces native to their region of origination, such as Bolognese, a traditional Italian sauce originating in Bologna, Italy.

A sausage that may be categorized as dry or semi-dry that is cooked, smoked, or un-smoked, and is generally considered as ready-to-eat.

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 round pork sausage from the cervelat family of sausages, which is fine textured and has a mild, somewhat bland flavor.

A slow cooked sauce that uses the cooking process to combine all the ingredients into a blend of unique flavors.

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

Any of a variety of savory toppings and mixtures of ingredients that enhance the flavor of the pasta dish being served.