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A dry Italian salami, which generally consists of equal parts of pork and beef, however it can be produced with all pork meat.

A pork salami of Italian origin that is prepared by mixing meat from the legs of pork, the shoulders, or the throat and blending in seasonings such as pepper, galic and herbs.

Dry Italian salami that consists of all pork meat from the head of the hog or leftover pork trimmings.

A dry Italian salami that is often used as topping for pizza, pasta, and some salads. Frizzes are made of pork or beef and can be mild or spicy having a mixture of garlic and anise flavorings.

A variety of Italian dry sausage that is produced in the manner of artisan foods from the rural regions in and around the province of Napoli, Italy.

An Italian dry salami that is very similar to domestic salami except for the size of this dry sausage.

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 very common and traditional Italian sausage made from equal portions of minced beef, pork and fat....

An Italian dry sausage that is traditionally made with only pork meat, but at times is combined with a small amount of beef.

A type of Italian cured sausage, originating in the Genoa region of Italy, that is most often made only of pork, but may also be a mix of pork and lesser amounts of beef, depending on the provider's recipe.

An Italian sausage made from coarsely chopped, cured lean pork and some finely chopped lean beef. The chewy textured sausage is often moistened with grape juice or red wine and highly seasoned with garlic and a variety of spices.

A traditional Italian sausage made from finely ground pork that is stuffed into a casing and dry cured.

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.

The Italian word for "soup". Zuppa specifically refers to a type of soup for which the main ingredients are vegetables common to the country.

An Italian dry salami made from finely ground pork and fat that has been seasoned with fennel, white pepper, possibly curry, and aged for long periods of time.

A name given to an Italian soup that is often served for holidays or events, but is not actually a soup served specifically for weddings.

A name given to a wide variety of fresh sausages produced with seasonings and ingredients that duplicate or are similar to or are actually the same as the Italian methods used for making their sausages.

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

The Italian word for "hunter" that refers to the manner of food preparation and the ingredients typically used for game dishes.

A ready to eat, hard, dry sausage made from beef and pork that is typically well seasoned with black and red pepper and then air dried.