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Cuts of pork, such as hams, pork chops and bacon that have been cured with smoldering, aromatic wood.

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

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.

Cured pork that has been ground or chopped, seasoned, formed into a loaf shape, and cooked.

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

A combination of nuts (such as hazelnuts, almonds or chickpeas), seeds (such as sesame seeds, cumin seeds), or ground spices (such as coriander, cumin and pepper), and occasionally other desired ingredients blended together to produce a coarse ground mixture that is served with food or on food.

A thin, boneless cut of meat which is very tender and generally considered to be small in size. Cutlets typically refer to cuts of meat from poultry, lamb, veal, or pork, however, the term may also refer to a thin and flat crouquette consisting of chopped meat or fish and formed into the shape of a cutlet.

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