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Bacon that has been cured with smoldering, aromatic wood. The smoke from the burning wood gives the bacon a distinctive smoky flavor and scent.

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

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

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 small coarse textured sausage, originating in France, made of pork, smoked bacon, wine, garlic, and other seasonings.

A heavy metal kitchen utensil that is placed on top of fresh bacon to flatten the bacon as it cooks, keeping it from curling.

Hearty and meaty in substance, this soup combines the traditional flavors of smoked pork with beans and other vegetables.

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

A wide range of woods are suitable for use in a grill. Hardwoods are much better than softwoods because hardwoods burn longer and provide more heat.

A plump looking dried bean, common in Italian cooking, that is white in color and round in shape. When cooked, this bean has a creamy, meaty texture that provides a flavor that is somewhat similar to smoked bacon.

A type of meat produced from the eye of the loin or the adjacent area that provides a layer of fat surrounding the meat.

Similar to a traditional Potato Soup flavored with cheese and bacon, this soup provides a tasty alternative for a milk or water-based soup with only potatoes.

Cuts of pork, such as hams, pork chops and bacon that have been cured with smoldering, aromatic wood.

A thin slice of lean pork meat, taken from a shoulder cut, that is typically oval shaped and meaty. It is cured and then sliced into round pieces for baking or frying.

An Italian meat, which is traditionally air-dried up to four months and cured with salt, pepper, sugar, and other seasonings such as herbs, cinnamon, nutmeg, and cloves.

A cooked sausage that consists of finely ground pork and liver combined with onions and seasoning, which is formed into a round soft-textured sausage.

An Italian bacon that is made with the meat from the belly of a pig. Herbs, spices, and peppercorns are added for extra flavor before it is cured, air-dried, and lightly smoked.

Sometimes referred to as Italian bacon, lardo is basically cured pork fat taken from the back of a pig, seasoned with garlic and herbs, and aged for 4 to 6 months.

A cooked sausage that consists of finely ground pork and pork liver combined with onions and seasoning, which is formed into a round soft textured sausage.