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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 cooking bag manufactured with heat tempered plastic enabling it to withstand the high temperatures of an oven.

A sausage made with ground turkey and a combination of several spices, such as caraway, nutmeg, and ginger.

The process that occurs as food continues to cook despite being removed from the oven, the stovetop, the grill, or a roasting fire.

Also known as hand-pulled or simply pulled pork, this type of meat is typically made with the Boston butt, which is a cut of meat taken from the pork shoulder.

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

The loin is located on both sides of the backbone starting at the shoulder and continuing back to the hind leg.

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