Italy - Selection of charcuterie

Apple provides a sweet, fruity flavor to most meats, poultry, and small game birds but is especially good for smoking ham. The wood is dense and very hard in texture.

An air-dried ham, similar to prosciutto, produced in the Ardennes region of Belgium The hams are hand-rubbed with a mixture of salt, juniper berries, thyme, and coriander or brined, smoked over beech wood until dark brown, and aged Finished hams typically possess a full-bodied flavor and soft texture IGP-certified hams are marked with a yellow-numbered lead seal as a guarantee of quality and origin The Belgium-French name is jambon d'Ardenne

A salami of French origin; similar to Milano, but made of coarsely chopped meat. (See below, Milano Salami).

The term for all vegetables, herbs, and spices that provide aroma and flavor in cooking

A metal BBQ accessory which can be used to stir ashes and scrape out ashes from the lower vent

A jelly made with meat or fish stock, usually set in a mold and used as a garnish Also various vegetable juices, especially tomato, set with gelatin

A spiral shaped tool that moves meat through a meat grinder.