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.

The portion of the rib-cage structure that lies directly ventral to the loin on either lateral side of the spine A full set contains 13 rib pieces along with the intercostal muscles There are two sets per animal Unless otherwise specified, these ribs are from a pig, but they are also available from a steer but not generally as a full set Also called loin ribs

Pork, either dry-cured or brined (wet-cured) in sugar and salt. Often smoked subsequently. Pork taken from the loin (back) or belly (streaky).

The fat rendered from cooked bacon It was formerly used as the primary cooking fat by some people, but today is generally replaced by cooking oils seen as being more healthy If the original bacon was smoked, the fat rendered from it may be used to impart a smoky flavor to items cooked in it

Used for hanging pork bellies in a smoker to make bacon. May also be used to hang spare ribs, jerky, or even brisket.

United Kingdom - Sausage-like product prepared with meat and varying amounts of rusk or other cereals. Fresh or pre-cooked sausage

The crunchy outer layer formed on meat from a combination of rub, the Maillard reaction (which makes meat brown) and smoke. Very delicious!!! Can also be referred to as the crust.

A very large roasting cut, usually of beef, designed to serve a large number of people The cut is usually produced from a carcass that has not been split into left and right sides A baron of rumps or loins is the most common