Cured pork loin, including the overlying fat, that is sliced thin and fried like common bacon It is sometimes called back bacon

Includes many varieties named for towns and localities, e.g., Genoa, Milano, Sicilian; principally cured lean pork, coarsely chopped and some finely chopped lean beef; frequently moistened with red wine or grape juice; usually highly seasoned with garlic and various spices; air dried; chewy texture.

A fresh sausage, usually made of pork, with fennel and Italian seasoning.

A device with a series of symmetrically arranged narrow, chisel-like blades used to tenderize meat The blades are arranged offset so small bundles of muscle fiber are cut into short sections while leaving the entire muscle still intact Versions are available for home cooks, restaurants, and commercial meat producers Produced by the Jaccard Corporation in New York State

A dry seasoning blend originating in Jamaica used primarily in the preparation of grilled meat The ingredients can vary, depending on the cook, and often are a combination of chilies, thyme, cinnamon, ginger, allspice, cloves, garlic and onions

One of Creole cookery's hallmark dishes. Jambalaya is a versatile dish that combines cooked rice with a variety of ingredients including tomatoes, onion, green peppers, and almost any kind of meat, poultry, or shellfish. The dish varies widely from cook to cook. It's thought that the name derives from the French."jambon", meaning ham, the main ingredient in many of the original jambalayas.

(French) ham "Jambon fum" is smoked ham and "jambon fermier" is cooked ham

(French) A molded dish of strips or cubes of cooked ham and minced parsley held together with a gelatin

(French) The lower leg of a pig, usually without the knee or ankle joints attached

(French) veal shank

Also called jerked meat, jerky is meat (usually beef) that is cut into long, thin strips and dried, traditionally by the sun. Jerky was a popular staple with early trappers, just as it is with today's backpackers because it keeps almost indefinitely and is light and easy to transport. It's quite tough and salty but is very flavorful and high in protein.

Use in your oven, smoker or dehydrator to hang muscle meat jerky to dry and catch drippings.

Used to cut consistently sized thin jerky strips.

Used in your oven, smoker or dehydrator to dry jerky and catch drippings.

A motorized meat processing tool used to create many even strips of muscle meat jerky.