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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.

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.

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.

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.

Pronounced bore-DOUGH. A regional red wine produced in the Bordeaux region of France. Bordeaux is also a major city in France.

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