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A round pork sausage from the cervelat family of sausages, which is fine textured and has a mild, somewhat bland flavor.

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 type of sausage with origins in Bologna, Italy that is made from a combination of beef and pork. In the U.S.

A traditional Italian food, known as Pizza Ripiena, which is most often served during the Easter holiday.

Often referred to as "summer sausage" or "blockwurst", Cervelat is a mildly seasoned sausage made from chopped pork or from a combination of chopped pork and beef.

Similar to a hoagie or hero sandwich that contains an array of ingredients, the Muffuletta is most often stacked with Italian meats and cheeses that are traditionally garnished with an olive mix.

A variety of sausage that is harder and denser than fresh sausage, but not as hard in substance as a dry sausage.

A sausage that may be categorized as dry or semi-dry that is cooked, smoked, or un-smoked, and is generally considered as ready-to-eat.

A name given to a wide variety of fresh sausages produced with seasonings and ingredients that duplicate or are similar to or are actually the same as the Italian methods used for making their sausages.

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