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Also referred to as city hams, brine-cured hams are cuts from the hind leg of a hog. The hams are cured by soaking or injecting the meat with a brining solution.

A curing process that involves the soaking, washing, or injecting of food with a solution that is used to pickle or preserve foods.

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

An olive that has been soaked in a brine typically consisting of water, salt, vinegar, and other ingredients that provide a moist shiny flesh to the product.

A type of turkey that has been soaked in a solution of salt and water for a period of time for the purpose of moistening the meat and enhancing the flavor.

Dry-salt-cured or brine-cured olives from Nyons, France. They are small black, green tinted olives which have a bitter taste.

A method involving the soaking of food in a liquid solution consisting of water, salt, sugar, and possibly herbs and spices in order to preserve, tenderize or flavor various food and cuts of foods.

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A brine cured ham for which Belfast is famous. Irish hams develop a distinctive flavor of their own from being smoked over peat and/or juniper fires.

An olive that may be referred to as a dry-cured olive and is most likely a black olive. It is cured by storing it in salt for a period of one to several months, during which time the flesh of the fruit becomes wrinkled.

A small black Nicoise olive that is brine-cured, resulting in a very tasty sweet flavor. This olive, native to North Africa, has a distinctively firm flesh.

A small oval olive from Italy that has a wrinkled black flesh if they are salt cured or a smoother dark violet flesh if brine cured.

A small pearl onion that has been pickled or brine cured and is used to enhance the flavor of various drinks, such as a martini.

A small purplish-black Italian olive that is brine-cured and packed with vinegar oil providing a crisp nutty flavor to its firm meat.

A seasoned mixture that may consist of a variety of seasonings such as coarse or flaked salt (sea salt and kosher salt are common), pepper or peppercorns, sage, allspice, thyme, garlic, cardamom, lavender, juniper, citrus zest, and other selected ingredients.

A delicately flavored dry cured ham, originating in Italy and made from the meat of the hindquarters of the hog.

A large dark green oval shaped olive from Spain that is brine-cured and flavored with rosemary. It is used as a snack or to complement other foods.

A canned ham consists of pieces of ham that have been brine cured, pressed or molded, vacuum-sealed in a can, and then fully cooked.

A medium size, almond shaped Greek olive that ranges from black to purple in color. It is a brine-cured, stone cracked olive that is slit, packed in vinegar, and cured to produce a rich, somewhat sour to fruity flavor.

A large dark purple or black Greek olive that contains soft textured meat. It is brine-cured and has a slightly sweet or fruity flavor.