The flesh of mature sheep used as food The definition of mutton varies from country to country

(Japanese) A general term referring to dishes prepared in one pot Ingredients are cut bite-size and cooked in broth in the kitchen or at the table

Made from cow intestine. Will form a ring shaped sausage when filled.

Made from hog intestine. They will provide a "pop" when bitten into. Used for Italian, bratt and other 32mm - 34mm sausages.

Made from sheep intestine. They will provide a "pop" when bitten into. Used for breakfast link, snack sticks and other 21mm - 22mm sausages.

A Berliner style sausage made of coarsely chopped cured lean pork. - (Cooked, Smoked Sausage)

A steak cut from the muscles lying dorsal to the lumbar spine Also called a New York steak, shell steak, club steak, Kansas City strip, or sirloin steak

(Japanese) A general term for a simmered dish

A small round piece of meat, especially loin or fillet of lamb, veal, or pork

Oak is one of the most often used woods because it is common in many regions of the country. It provides a good flavor without overpowering the food. It is used for all types of meat, poultry and fish.

Non-edible collagen casings made of beef protein.

An unsaturated fatty acid found in natural fats and oils

A fatty acid found in meat

To cook uncovered in a hot fry pan, pouring off fat as it accumulates.

Italy - Bacon cured from belly pork, eaten as is or cubed and cooked.