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An Italian roast pork dish traditionally made by slow roasting a suckling pig stuffed with ingredients and basting it with olive oil during the cooking process to keep it moist.

Attributed to Italian food chefs, this food item is made as boneless breast of turkey basted with a variety of succulent seasonings and spices.

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

Also known as hand-pulled or simply pulled pork, this type of meat is typically made with the Boston butt, which is a cut of meat taken from the pork shoulder.

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.

1. A method of cooking food, such as meat, poultry, and fish, in an open pan and using dry heat (usually in an oven) to cook the food.

A cut of beef or pork, which is prepared by browning the meat and then cooking the meat very slowly in a covered pot that contains a small amount of liquid.

A cut of meat, typically sold as a boneless cut, that is removed from under the first five ribs in the breast section of the animal.

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

A cut of meat taken from the shoulder primal cut of pork, beef, lamb, or veal. The beef shoulder primal is often referred to the chuck primal cut.

A kitchen utensil made with perforated metal formed in the shape of a half circle or a "U" with handles on each end for ease of lifting and moving.

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