| No. | Item | Definition |
|---|---|---|
| 1. | aging | controlled maturation over time |
| 2. | aioli | garlic mayonnaise sauce |
| 3. | allspice | berry spice with clove notes |
| 4. | andouille | smoked coarse-grained sausage |
| 5. | andouillette | French tripe sausage |
| 6. | aspic | savory jelly from stock |
| 7. | backfat | firm fat from pig back |
| 8. | bacon | salt-cured pork belly |
| 9. | ballotine | boned stuffed meat roll |
| 10. | blood sausage | sausage made with blood |
| 11. | boudin | French sausage, often blood-based |
| 12. | bratwurst | German fresh sausage |
| 13. | brawn | headcheese; jellied pork meat |
| 14. | brine | saltwater curing solution |
| 15. | caul fat | lacy membrane fat |
| 16. | cervelat | European smoked or cured sausage |
| 17. | charcuterie | prepared meat products collectively |
| 18. | chorizo | Spanish or Mexican sausage |
| 19. | confit | meat slowly cooked in fat |
| 20. | coppa | cured pork neck or shoulder |
| 21. | cotechino | Italian fresh pork sausage |
| 22. | country ham | salt-cured dry-aged ham |
| 23. | culatello | prized cured ham muscle |
| 24. | dry-cure | cure without added water |
| 25. | emulsify | blend fat and liquid smoothly |
| 26. | fatback | hard fat from pig back |
| 27. | fennel | anise-like sausage seasoning |
| 28. | fermentation | microbial acidification process |
| 29. | finocchiona | fennel-flavored Tuscan salami |
| 30. | forcemeat | seasoned ground meat mixture |
| 31. | frankfurter | smoked sausage from Frankfurt |
| 32. | fuet | thin Catalan cured sausage |
| 33. | galantine | boned stuffed meat, served cold |
| 34. | garlic | common sausage flavoring |
| 35. | grainy mustard | coarse whole-seed mustard |
| 36. | grind | cut meat into small pieces |
| 37. | guanciale | cured pork jowl |
| 38. | ham | cured leg of pork |
| 39. | headcheese | jellied meat from an animal head |
| 40. | heart | edible muscular organ meat |
| 41. | hog casing | pig intestine sausage casing |
| 42. | hot-smoke | smoke while cooking meat |
| 43. | jamón | Spanish cured ham |
| 44. | juniper | piney berry seasoning |
| 45. | kidney | edible filtering organ |
| 46. | kielbasa | Polish sausage |
| 47. | knackwurst | short seasoned sausage |
| 48. | landjäger | semi-dry smoked sausage |
| 49. | lard | rendered pork fat |
| 50. | lardon | small strip of pork fat |
| 51. | linguiça | Portuguese seasoned pork sausage |
| 52. | liver | large organ used in pâté |
| 53. | lomo | Spanish cured pork loin |
| 54. | longaniza | Spanish-style seasoned sausage |
| 55. | lonza | cured pork loin |
| 56. | loukaniko | Greek sausage |
| 57. | mace | spice from nutmeg aril |
| 58. | merguez | spicy North African sausage |
| 59. | mettwurst | German spreadable or cured sausage |
| 60. | mince | chop very finely |
| 61. | mortadella | Italian emulsified pork sausage |
| 62. | mostarda | candied fruit mustard condiment |
| 63. | mousse | light airy meat spread |
| 64. | mustard | pungent seed seasoning |
| 65. | natural casing | intestine used for sausage |
| 66. | nduja | spicy spreadable Calabrian sausage |
| 67. | nitrate | curing salt precursor |
| 68. | nitrite | curing salt component |
| 69. | nutmeg | warm sweet spice |
| 70. | offal | edible internal organs |
| 71. | pancetta | Italian cured pork belly |
| 72. | paprika | ground red pepper spice |
| 73. | pastirma | highly seasoned cured beef |
| 74. | pâté | seasoned meat spread or paste |
| 75. | pepper | common meat seasoning |
| 76. | pink salt | dyed curing salt mixture |
| 77. | prague powder | commercial curing salt blend |
| 78. | prosciutto | Italian dry-cured ham |
| 79. | render | melt fat from tissue |
| 80. | rillettes | shredded meat preserved in fat |
| 81. | roulade | rolled stuffed meat dish |
| 82. | salami | fermented cured sausage |
| 83. | salsiccia | Italian sausage |
| 84. | salumi | Italian cured meats |
| 85. | saucisson | French dry cured sausage |
| 86. | serrano | Spanish dry-cured ham |
| 87. | soppressata | Italian dry cured salami |
| 88. | speck | smoked cured ham |
| 89. | sujuk | dry spicy Middle Eastern sausage |
| 90. | teewurst | soft spreadable smoked sausage |
| 91. | terrine | meat loaf cooked in a mold |
| 92. | tongue | edible muscular organ |
| 93. | torchon | cloth-wrapped cylindrical preparation |
| 94. | tripe | edible stomach lining |
| 95. | umami | Savory taste prized in meats |
| 96. | vinegar | Acid used in pickling |
| 97. | white pepper | Milder pepper from ripe berries |
| 98. | white wine | Wine used in marinades |
| 99. | wild boar | Game meat used in charcuterie |
| 100. | wine | Alcohol used for flavoring |
