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

Hungarian in origin, this sausaage is made with traditional ingredients and procedures that duplicate those produced originally in sausage making facilities near and in the city of Gyula, Hungry.

A meat specialty consisting of cooked beef and pork that has been pressed into a loaf and generously seasoned with chopped red and green peppers.

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

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