A slow cooking method in which tough cuts of meat are partially immersed in liquid in a covered pot or pan for long periods of time By only partially submerging the meat, the space above the liquid is filled with steam which does a better job of breaking down the tough connective tissue The denatured collagen is thought to melt into the meat, moistening it and allowing it to become tender Cooks commonly confuse braising with stewing or simmering, where the meat is totally submerged in liquid

Germany - Pork or a pork and veal mixture; highly seasoned; made in links and available both fresh and fully cooked Unique flavor is commonly derived from pepper, sage, and nutmeg. - Fresh or cooked, smoked sausage

Germany - Liver sausage which must contain at least 30% pork, beef or veal livers Can be smoked after cooking or include smoked meat as ingredients. - Cooked sausage

Fresh sausage, usually made from butchering scraps.

Valtellina, Italy - beef, cured in wine and little salt, then air dried to a point where dry but not tough.

A mixture of salt and water used to improve the flavour, texture and moisture content of cuts of meat through the marinating process

A type of charcoal that has been created by tightly compacting various combustibles into a compact brick

Technically, the cut includes the anterior end of the sternum bones, the deep pectoral muscle, and the supraspinatus muscle (IMPS 118). Commonly, this cut is sold as either the boneless flat cut, pectoral muscle, (IMPS 120A) or the boneless point cut, supraspinatus muscle, (IMPS 120B) Either cut should be trimed of essentially all fat and no part may be less that 1/2 inch (13 mm) thick at any point

A beef brisket has two muscles - the point and the flat. The point is the fattier end of a brisket. It can also be referred to as the deckle. The flat is the larger of the two muscles and has less fat. It is ideal for slicing.

French term for kabob, food cooked on a skewer.

Switzerland - Similar to Bresoala above.

Cubes of smoked brisket usually made from the point. After a brisket is smoked, the point can be removed, chopped into cubes, tossed with additional rub and sauce, and returned to the cooker.

A bone-in ham taken from the upper portion of the femur that may also include the aitch bone

A term referring to a single muscle, or group of muscles, that has(ve) been cut in one or more places to leave a hinge so the cut can be opened like butterfly wings The process produces a thinner meat cut that will cook quicker or more evenly or both The term may also refer to a chicken carcass that where the spine is removed to allow the carcass to open flat

Italy - Salami from coarsely minced pork, cured for at least 3 months.