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

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

A fresh Italian link sausage made from ground pork and pork cut into very small pieces that are mixed with fat and then highly seasoned with herbs and spices.

A type of sausage traditionally made from ground veal and pork (usually more veal than pork), with milk and eggs added, that may be seasoned with chives and parsley.

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 type of German sausage made of pork or a combination of pork and veal with spices and herbs. It is usually purchased fresh, so it must be thoroughly cooked before it can be eaten.

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

A sausage made with ground turkey and a combination of several spices, such as caraway, nutmeg, and ginger.

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

A highly prized and rare mushroom (fungus), that grows underground near the roots of trees. Most varieties of truffles that are considered edible are found 2 to 3 inches below the surface of the ground, but can be found as deep as 10 to 15 inches down.