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

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.

Cured pork that has been ground or chopped, seasoned, formed into a loaf shape, and cooked.

A large link sausage that is typically made of pork, seasoned pork blood, suet, breadcrumbs, and oatmeal, although other ingredients may be added.

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

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

A type of seasoned, chopped or blended meat that is used as an ingredient for stuffing’s, appetizers, and main dishes such as meatballs, pâtés, galantines, or terrines.

A type of sausage with origins in Bologna, Italy that is made from a combination of beef and pork. In the U.S.

A round pork sausage from the cervelat family of sausages, which is fine textured and has a mild, somewhat bland flavor.

An herb, which is actually an evergreen plant native to the Mediterranean region but cultivated throughout Europe and America.

Like many pasta sauces, there are several that are traditional sauces native to their region of origination, such as Bolognese, a traditional Italian sauce originating in Bologna, Italy.

An herb that originated in the Mediterranean countries but is now widely cultivated throughout the world.

Any of a variety of savory toppings and mixtures of ingredients that enhance the flavor of the pasta dish being served.