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

1. The cuts of meat obtained from the rib cages of beef, veal, lamb, and pork. Back ribs are cut from the beef rib primal and short ribs are cut from the chuck and plate.

A method of placing fat, such as bacon or fatback, around lean meats or fowl that are to be roasted so they will absorb additional moisture and fat to keep them from drying out.

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

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 cooking bag manufactured with heat tempered plastic enabling it to withstand the high temperatures of an oven.

A knife with an 8 to 15 inch blade used for carving large roasts, poultry, and filleting large fish....