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A crispy crust that is traditionally served as a snack or sandwich food in Italy. It is made from Farinata, which is similar to a pancake that is broken into pieces and combined with onions, mushrooms, grated cheese, and olive oil to form an enjoyable snack or as a filling for sandwiches.

Ham meat or a mixture of ham and pork shoulder meat that is cured and then cooked with water, spices and other ingredients.

An expensive dry-cured Italian ham that is often referred to as a center-cut ham. Made from the butt end, high up on the hind leg, this ham is cured with salt, pepper, garlic, and dry wine.

This type of ham can be a butt or shank portion or it could be a whole or half leg that has the hip, thigh and/or shank bone remaining as part of the ham.

Also known as boned ham, this whole cured ham is a cut of pork that has had the hip, thigh, and shank bones removed, as well as most of the fat before it is rolled, molded, and packaged.

Shortened in length, the term Burger is used to describe a popular sandwich made from ground meats that are formed into a patty, cooked, and placed between two halves of a bun.

A food common to Greek kitchens that is similar to a vegetable wrap or pocket sandwich. The Manitaropita consists of filo dough formed into a triangular shape that is filled with mushrooms and cheese, which is traditionally a kefalograviera cheese.

A pan-fried or broiled, flour tortilla, which is filled with cheese and a combination of ingredients that may include meat, beans, salsa, black olives, peppers, tomatoes, lettuce, or other vegetables.

Another name for a sandwich prepared with a sausage referred to as a frankfurter that is placed within a long split roll.

A popular name for ground beef and also a name for a traditional sandwich that consists of ground beef (or other ground meats) formed into a patty, cooked, and placed between two halves of a bun.

A popular South American sandwich cookie made with flour and cornstarch dough baked into round wafers.

A ham that is first treated with a salt mixture and then exposed to a natural air-curing process that dries and flavors the meat.

A ham that has been thoroughly heated during some part of the processing to a temperature exceeding 147° F, making it ready to eat without further cooking.

Ham capocolla is made from the ham rather than the pork shoulder butt, which capocolla is made from....

A ham that is wet cured with honey consisting of at least one half of the sweetening ingredient used in the curing mix.

A variety of hams that are considered to be part of a family of "specialty hams". Hams such as Kentucky, Smithfield, or Virginia are country hams that are dry cured, salted heavily,and then generally aged for 6 months to a year.

A ham that has been heated during some part of the processing to an internal temperature exceeding 137°F but less than 148° F.

wet cured ham, wet-cured ham, city ham, baked wet cured ham, wet cured ham recipe, wet curing ham, d...

A German ham that is made from hogs, which are fed acorns and raised in the Westphalia forest in Germany.

A ham that has been boned, cured and fully cooked using a process that includes boiling the ham in water.