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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.

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 cooked, ready to eat meat that is made from finely chopped pork and beef with chopped pickles and pimientos (or pimentos) added.

Loin chops, which are crosswise slices from the loin roast, are the leanest, tenderest, and most expensive of the various lamb chops.

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 rib chop is, with the loin chop, the most highly prized, the most tender, and tastiest cut of lamb.

A chop from the sirloin end of the leg of lamb. It is identifiable by the crosscut section of round leg bone within the meat.

A utensil that is typically a self-contained unit to hold food while a spring-loaded mechanism with blades chops the food beneath.

A term used to describe a piece of fish or cut of meat that has been cut open with the sides spread apart resembling butterfly wings, such as butterfly pork chops.

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

The process of cutting foods into fine or coarse cut pieces. Onions, carrots, sweet peppers, celery, tomatoes, and potatoes are all examples of foods that are coarsely chopped to be added to stews and chili.

An Italian sausage made from coarsely chopped, cured lean pork and some finely chopped lean beef. The chewy textured sausage is often moistened with grape juice or red wine and highly seasoned with garlic and a variety of spices.

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 large link sausage that is made of fresh pork, seasoned pork blood, suet, bread crumbs, and oatmeal.

A large link sausage that is typically made of pork, seasoned pork blood, suet, breadcrumbs, and oatmeal, although other ingredients may be added.

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

Dry Italian salami that consists of all pork meat from the head of the hog or leftover pork trimmings.

A meat product traditionally produced from a cut of pork that is taken from the side (belly) or back of the hog.

The blade end of the pork loin consisting of a section that is actually not ribs, but is instead rib-like chops.