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A ready to eat, hard, dry sausage made from beef and pork that is typically well seasoned with black and red pepper and then air dried.

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

A food topping that is made from pork meat and produced as small chips, pieces, or granular bits of bacon.

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

An Italian dry salami that is very similar to domestic salami except for the size of this dry sausage.

A soft to semi-soft food product which is actually soybean curd and commonly referred to as bean curd.