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A ham that is first treated with a salt mixture and then exposed to a natural air-curing process that dries and flavors the meat.

Milk that has not been pasteurized. It is thought to be healthier because it has all its natural nutrients but it is at more of a risk of becoming diseased.

A canning method where jars are filled with raw, unheated food. This method is acceptable for low-acid foods, but for acid foods it allows rapid loss of quality.

A partially refined sugar, which is light brown in color, coarse textured, and contains the natural molasses that is present in sugarcane.

A large round root vegetable related to the turnip and horseradish family, with a crisp texture and a mild to sweet peppery flavor.

An olive that is green in color and ready to be cured.

A descriptor of wine that is too young to consume, may be too acidic and unbalanced.

A stewing method used when the natural flavor from all the ingredients is desired rather than the flavor from the browning of the meat.

A large oval shaped green and tan colored squash that has a watermelon appearance in shape and color.

A large round root vegetable related to the turnip and horseradish family, with a crisp texture and a mild to sweet peppery flavor.

A soft, sweet, thin-fleshed food item with many small, edible seeds. Although the Fig is most often considered to be a fruit, it is actually a flower that is picked for eating.