Scotland/Ireland - Beef, cured and seasoned with cinnamon and light spices before boiling. Primarily made at Christmas time.

This is a method of trimming a rack of spare ribs so that the shape is rectangular and straight. The skirt meat on the bone side of the ribs is often removed as well.

To cook in steam in a pressure cooker, deep well cooker, double boiler, or a steamer made by fitting a rack in a kettle with a tight cover. A small amount of boiling water is used, more water being added during steaming process, if necessary.

To extract color, flavor, or other qualities from a substance by leaving it in water just below the boiling point.

To simmer slowly in a small amount of liquid for a long time.

50/50 poly/cotton blend. Differs from a Poly Ham Net with its tight weave to hold juices in meat. Used for hanging ham, shoulders or turkeys when smoking.

A cured sausage that is typically a mix of pork and other meat. It can be smoked and is sometimes dried.

Tombuie, Scotland - Beef, dry-cured and marinated in light spices, then sliced thin to produce a distinctive texture: firm yet moist and not chewy.