Hogwash
A cured pork belly that is cold-smoked, but still raw and sliced or diced to differing desired thicknesses before being cooked
Bacon
To be wrapped in pastry.
En Croûte
A variety of meats such as kidneys, sweetbreads, and tripe
Offal
An enclosure used for making hot-smoked and cold-smoked foods
Smoker
To change the structure of protein molecules by means of heat or chemicals.
Denature
An Italian cured, seasoned and rolled pork belly, it is usually sliced thin or can be diced and cooked, but is rarely eaten raw in Italy
Pancetta
A rich forcemeat of meat, game, poultry, seafood and/or vegetables that are baked in a pastry or mold.
Pâté
The liver of specially fattened geese or ducks.
Foie Gras
A clarified stock that contains enough gelatin to solidify when cold.
Aspic Jelly
Used to cure certain meats, keeps meat pink
Nitrates/Nitrites
Pork fat from the back of the pig
FATBACK!
A loaf of forcemeat, similar to a pâté, but cooked in a covered mold in a bain-marie, also the term for the actual ceramic or metal mold used to cook such items
Terrine
The thymus gland of calves and young animals used as food
A solution of salt, water and seasonings used to flavor and preserve foods
Brines
Refers to sausages made by processing meat and fat to a purée usually with the additions of water or another liquid
Emulsified grind
Casings stuffed with a forcemeat that typically do not use a curing mix or smoking procedure for preserving or before cooking
Fresh Sausage
A forcemeat made of puréed fish, poultry or meat, heavy cream and usually egg whites.
Mousseline
A deboned poultry or fish stuffed with forcemeat, poached and served cold.
Galantine
A seasoned mixture of meat, such as pork and fat, mashed to a paste and served as an appetizer
Rillettes
A sticky skin that forms on the outside of meats through air drying and helps smoke particles adhere to the food
Pellicle
Casings stuffed with a forcemeat and have the addition of nitrates/nitrites
Cured Sausage
A seasoned mixture of ground meats and other foods, used as a filling or stuffing or as a base for terrines and pates
Forcemeat/Farce
The fatty membrane from pig or sheep's stomach lining, resembling netting, it is used to bard roasts and pates and to encase sausage forcemeat
Caul
A preserved meat, usually duck, goose or pork, that is cooked and usually preserved in its own fat
Confit
Where salt is used to preserve meat by moving water out of the cell's membranes, which in turn re-absorbs the salted water back into the cell, assisting in destroying harmful pathogens
Osmosis