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Pork ribs that come from the blade and center section of the pork loin. The meat between each rib is very lean and referred to as finger meat.

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.

Also called picnic roast, the pork arm roast is a fresh cut that comes from the shoulder primal. Containing more fat than the blade Boston roast, a well trimmed arm roast provides a very rich flavor when roasted.

A meat product that is sometimes mistakenly referred to as "fat back". This cut of meat comes from the side and the belly of the hog and consists of a layer of fat with some lean meat streaks running through it.

A specialty cut of meat taken from the shoulder primal of beef, pork, lamb, or veal. The shoulder is generally cut for roasts, but when sliced approximately 3/4 inch thick, this cut becomes an arm steak.

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

French in origin, the term refers to speciality meat products or at times is loosely applied to delicatessens that are considered as providers of specialty meats.

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

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

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

A food illness that develops by eating raw or undercooked pork and wild game products infected with the larva of the Trichinella worm.

An Italian term applied to any foods, typically meat products (most often pork), that have been cured with salt and air dried.

A coarsely ground dry pork sausage that is heavily seasoned, smoked, and produced into links that range in size from small to jumbo frank.

A wine cured, boneless ham that is produced near the town of Bayonne, France. It is air-dried and lightly smoked ham with a flavor that is influenced by the wine used in the curing process.

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.

A meat product produced from smoked turkey, which has a similar appearance and flavor to traditional pork bacon, but is lower in calories and saturated fat.

A term used to describe food that complies with the USDA (United States Department of Agriculture) standards for natural processing, handling, and labeling.

A thin sausage, usually about two to six inches in length, that is traditionally made with a combination of beef and pork or made only with one meat such as beef, pork or turkey and various seasonings.

A meat product produced from a cut of pork taken from the eye of the loin, making it very lean and lacking in fat.

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