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Bacon – A cut of pork from the hog’s sides and belly that has been cured and/or smoked.
It consists of fat interspersed with strands of meat.
Bacon Bits – Small chips of dried, crisp bacon.
Banger – British slang for sausages traditionally made from ground pork and breadcrumbs.
Bratwurst – A fresh German sausage made from pork and seasoned with ginger, nutmeg, coriander or caraway.
Cure/Curing – A process of infusing meat with a solution of salt, sugar and nitrite to enhance
flavour, colour and shelf life. Cured products may also be smoked.
Cutlet – A thin, boneless piece of pork cut from the loin.
Frankfurter – A cooked, cured and often smoked sausage. Frankfurters are either skinless or stuffed
in a natural casing and linked. Frankfurters are made from beef and/or pork and up to 15% poultry.
Fresh Pork – Pork that has not been frozen, cured, smoked, precooked or otherwise processed to a
form that changes it from its original meat.
Ham – A cut of pork from the hind leg that has been cured and smoked.
Hock – The lower portion of the hog’s foreleg (picnic shoulder),
corresponding to a human’s ankle. Also called shank.
Lard – Solid or semisolid white fat made from rendered pork.
Liverwurst – A soft, ready-to-eat sausage made from 30% pork liver mixed with other meat.
Available smoked or cooked, and in links, loaves and slices. Also called liver sausage.
Medallion – A term referring to a small round or oval boneless slice of meat.
Pancetta – Italian pork-belly bacon cured with salt and spices, but not smoked.
Available rolled in a cylinder and used to flavour pastas, sauces, meats and vegetable dishes.
Picnic Ham – A cut of pork from the upper part of the foreleg and includes
a portion of the shoulder. By definition, it is not a true ham. However,
the Picnic is cured in the same manner as ham, giving it a ham-like flavour. see
Pig, Suckling – A 6- to 8-week old pig. The meat is light in colour, moist, flavourful and tender.
Prosciutto – An Italian-style ham that has been seasoned, salt-cured and air-dried, but not smoked.
Salami – A highly seasoned, Italian-style sausage made from pork and beef.
Sausage – Highly seasoned ground meat typically stuffed into a casing.
Available in links, patties and bulk.
Shoulder – Pork from the front leg.
Smoked; Smoking – A process to preserve and flavour pork by exposing it to smoke,
or applying liquid smoke externally as a curing ingredient.
Tenderloin – An elongated, tender muscle from the loin.
Wiener – See FRANKFURTER
Wurst – German for “sausage.”
This guide is compiled from information on
The Other White Meat website (www.theotherwhitemeat.com)
