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A type of cured dry sausage made from raw muscle meat of pork, beef, veal, chicken, or turkey, that is ground up and mixed with fat.

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

Refers to a type of sausage made from pork and beef, which has not been cooked, but instead cured to make it safe for eating.

An uncooked dry sausage that is highly seasoned with garlic, salt, pepper, and sugar and is most often made of beef and pork.

The process that occurs as food continues to cook despite being removed from the oven, the stovetop, the grill, or a roasting fire.

A sausage that may be categorized as dry or semi-dry that is cooked, smoked, or un-smoked, and is generally considered as ready-to-eat.

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 device in which food is exposed to smoke and low temperature heat for the purpose of perserving and enhancing the food with a variety of distinctive smoky flavors.

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