Hogwash
Cinderella Meatloaf
Variety, The Spice of Life
(Self) Preservation
Because Science
100

A cured pork belly that is cold-smoked, but still raw and sliced or diced to differing desired thicknesses before being cooked

Bacon

100

To be wrapped in pastry.

En Croûte

100

A variety of meats such as kidneys, sweetbreads, and tripe

Offal

100

An enclosure used for making hot-smoked and cold-smoked foods

Smoker

100

To change the structure of protein molecules by means of heat or chemicals.

Denature

200

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

200

A rich forcemeat of meat, game, poultry, seafood and/or vegetables that are baked in a pastry or mold.

Pâté

200

The liver of specially fattened geese or ducks.

Foie Gras

200

A clarified stock that contains enough gelatin to solidify when cold.

Aspic Jelly 

200

Used to cure certain meats, keeps meat pink

Nitrates/Nitrites

300

Pork fat from the back of the pig

FATBACK!

300

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

300

The thymus gland of calves and young animals used as food

Sweetbreads
300

A solution of salt, water and seasonings used to flavor and preserve foods

Brines

300

Refers to sausages made by processing meat and fat to a purée usually with the additions of water or another liquid

Emulsified grind

400

Casings stuffed with a forcemeat that typically do not use a curing mix or smoking procedure for preserving or before cooking

Fresh Sausage

400

A forcemeat made of puréed fish, poultry or meat, heavy cream and usually egg whites.

Mousseline

400

A deboned poultry or fish stuffed with forcemeat, poached and served cold.

Galantine

400

A seasoned mixture of meat, such as pork and fat, mashed to a paste and served as an appetizer

Rillettes

400

A sticky skin that forms on the outside of meats through air drying and helps smoke particles adhere to the food

Pellicle

500

Casings stuffed with a forcemeat and have the addition of nitrates/nitrites

Cured Sausage

500

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

500

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

500

A preserved meat, usually duck, goose or pork, that is cooked and usually preserved in its own fat

Confit

500

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