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A cut of pork that is taken from the meat on the middle part of the shank bone extending to the hip bone on the hind leg of the hog.

A ham from Parma, Italy that is dry-cured, aged for over a year and well known as a high quality distinctively flavored ham.

A ham that is wet or dry cured where sugar is at least ½ of the sweetening ingredient used in the curing mix.

A group of meat products that include: sliced beef, jellied beef loaf, jellied corned beef, deviled ham, Geotta sausage, chopped ham loaf, ham and cheese loaf, headcheese, honey loaf, luncheon meat, macaroni and cheese loaf, minced luncheon spread, Mortadella bologna, old fashioned loaf, olive loaf, pepper loaf, pickle and pimento loaf, scrapple, Souse of Sulz, and veal loaf.

A meat product made from the thigh meat of a turkey. It is cured and smoked, which allows it to be eaten right from the package if desired.

A wine cured, boneless ham that is produced near the town of Bayonne, France. It is air-dried and lightly smoked ham with a flavor that is influenced by the wine used in the curing process.

Lean, highly seasoned pork that is served in the southern United States and most often associated with Cajun cuisine.

A foodborne pathogen that causes illness from raw meats, ham, poultry, shrimp, dairy products, and produce that have been improperly handled.

A method used to identify a variety of information regarding the contents of a package, bottle, carton, container or bag of food, such as ingredients, weight or nutritional information.

Originating in Germany, this meat product is made from a lean cut of pork that is processed into a small slab of ham.

A group of meat products that includes dried beef, capacolla, cooked ham, pastrami, prosciutto and cooked tongue.

French in origin, the term refers to speciality meat products or at times is loosely applied to delicatessens that are considered as providers of specialty meats.

Most notably known as "Riesling". A grape varietal used in the production of white wine and is used as a blending agent in the production of Ice Wine in Canada.

Most notably known as "Riesling". A grape varietal used in the production of white wine and is used as a blending agent in the production of Ice Wine in Canada.

Most notably known as "Riesling". A grape varietal used in the production of white wine and is used as a blending agent in the production of Ice Wine in Canada.

Most notably known as "Riesling". A grape varietal used in the production of white wine and is used as a blending agent in the production of Ice Wine in Canada.

Pronounced rees-ling or reez-ling. A grape varietal used in the production of white wine and is used as a blending agent in the production of Ice Wine in Canada.

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 term used to describe a variety of food tastes, methods of preparation, food products, food dishes, wines, and liqueurs that come from the Abruzzo region of Italy.

A step in the curing process prior to curing that involves a "wet" or "dry" process used to preserve foods such as ham, fish, cheese, sausage, and vegetables.