Boterhamworst -- (cooked, smoked sausage)
Dutch-style sausage made of veal and pork, finely chopped and blended with coarsely chopped pork fat and seasonings.

Bratwurst -- (fresh sausage, cooked or smoked sausage)
made of pork and veal seasoned with a variety of spices including ginger, nutmeg and coriander or caraway.

Braunschweiger -- (cooked sausage)
Liver sausage which has been smoked after cooking, or includes smoked meat as ingredients.

Capacolla -- (prepared meat)
Italian origin; boneless pork shoulder butt seasoned with ground red hot or sweet peppers, paprika, salt and sugar; mildly cured and air dried.

Cervelat -- (semi-dry sausage)
General classification for mildly seasoned smoked, semi-dry sausages. Popularly termed "Summer Sausage".

• FARMER CERVELAT contains equal parts of coarsely chopped pork and beef; cured, dried and delicately seasoned, without garlic.
• GOETTINGER CERVELAT is a high quality dry, hard sausage; pork and beef; delightfully spiced.
• GOTEBORG CERVELAT is made of coarsely chopped pork and beef; heavily smoked, seasoning is salty and somewhat sweet from the spice, cardamon; of Swedish origin.
• GOTHAER is a cervelat of German origin; made only of very lean pork, finely chopped and cured.
• HOLSTEINER CERVELAT is similar to farmer cervelat, but packed in a ring-shaped style.
• LANDJAEGER CERVELAT is a semi-dry sausage of Swiss origin; beef and pork; heavily smoked with a black, wrinkled appearance; in links the size of large franks, but pressed flat.
• THURINGER CERVELAT is a popular semi-dry sausage made of beef and ham or pork fat; distinctive tangy flavor; mildly spiced.

Chorizo -- (dry sausage)
Dry pork sausage of Spanish origin; meat coarsely cut; smoked; highly spiced and has a size similar to large frankfurters, one-inch links also made for sausage balls.

Deviled Ham -- (cooked canned meat specialty)
Whole hams are finely ground and seasoned. Popular as a spread or a base for dips.

Frankfurters -- (cooked, smoked sausage)
Originated in Frankfurt, Germany; combination of beef and pork or all beef which is cured, smoked and cooked; seasonings may include coriander, garlic, ground mustard, nutmeg, salt, sugar and white pepper; fully cooked but usually served hot; terms "frankfurter," "wiener" and "hot dog" often used interchangeably; sizes range from big dinner frankfurters to tiny cocktail size; may be skinless or with natural casings.

Frizzes -- (dry sausage)
Cured lean pork, chopped coarsely and a small quantity of cured lean beef; highly spiced. Some varieties made with hot spices, some with sweet spices.

Goetta -- (cooked meat specialty)
Fully cooked sausage of German origin similar to scrapple; made with ground pork and/or beef, oats, herbs and spices; available in rolls and slab form.

Ham, Cooked -- (prepared meat)
Most prepared ham is steam or water cooked and therefore is generally known as "boiled ham;" cured, molded and fully cooked; sold whole or sliced and packaged.

Ham, Chopped -- (cooked meat specialty)
Firm loaf made of ground, chipped or cubed cured pork; ham-like in color and flavor.

Ham and Cheese Loaf -- (cooked meat specialty)
Loaf made of ground ham with cubes of firm cheese.

Head Cheese -- (cooked meat specialty)
Made from chopped, cured pork head meat in a gelatin base; attractive and colorful.

Honey Loaf -- (cooked meat specialty)
Meat mixture similar to franks and bologna; contains about equal parts of pork and beef. Flavorings include honey, spices and sometimes pickles and/or pimentos.

Knackwurst -- (cooked, smoked sausage)
Similar in ingredients to franks and bologna with garlic added for stronger flavor; made in wide natural casings or in skinless styles; fully cooked, but usually served hot; also known as Knoblouch or Garlic Sausage.

Lebanon Bologna -- (semi-dry sausage)
Originated in Lebanon, Pennsylvania; made of coarsely chopped beef; heavily smoked; has a tart, tangy taste; dark surface appearance.

Linguica -- (uncooked, smoked sausage)
Portuguese sausage made from coarsely ground pork butts, seasoned with garlic, cumin seeds and cinnamon, cured in vinegar pickling liquid before stuffing; smoked; also called Longanzia.

Liver Cheese or Liver Loaf -- (cooked sausage, sometimes called liver pudding)
Ingredients and processing similar to liver sausage but with slight alteration to achieve more body for slicing. Molded in sandwich-size brick shape.

Liver Sausage, Liverwurst -- (cooked sausage)
Finely ground, selected pork and livers; seasoned with onions and spices; may also be smoked after cooking or may include smoked meat such as bacon. (See Braunschweiger)

Lola or Lolita -- (dry sausage)
Italian origin; made of mildly seasoned pork; contains garlic.

Luncheon Meat -- (cooked meat specialty)
Chopped Pork, ham and/or beef, tastily seasoned and ready to serve. Available in loaves, canned or sliced in vacuum packages, sliced.

Lyons Sausage -- (dry sausage)
An all-pork sausage with finely diced fat; of French origin; seasoned with spices and garlic; cured and air dried.

Macaroni and Cheese Loaf -- (cooked meat specialty)
Made of finely ground pork and beef with generous quantities of Cheddar cheese and macaroni distributed throughout.

Mettwurst -- (uncooked, smoked sausage)
Cured beef and pork, ground and lightly spiced with allspice, ginger, mustard and coriander, smooth; spreadable consistency; cook before serving.

Minced Luncheon Specialty -- (sandwich spread; cooked meat specialty)
Made of lean beef and pork trimmings; cured; finely ground, spiced.

Mortadella -- (semi-dry sausage)
Italian-style sausage composed of very finely chopped, cured pork and beef with added cubes of white fat; delicately spiced with garlic and anise; smoked at high temperature; air dried.

Mortadella, German Style -- (cooked meat specialty)
High grade, finely chopped bologna with cubes of fat pork and pistachio nuts added; smoked at high temperature.

New England-Style Sausage -- (cooked, smoked sausage)
A Berliner style sausage made of coarsely chopped cured lean pork.

Old Fashioned Loaf -- (cooked meat specialty)
Made of carefully selected lean pork with enough beef to add flavor and firmness of texture to the loaf.

Olive Loaf -- (cooked meat specialty)
Blend of lean pork and beef chopped to a fine texture, seasoned and mixed with whole, stuffed olives.

Peppered Loaf -- (cooked meat specialty)
Pressed beef and pork loaf; distinctive seasoning of cracked peppercorns.

Pickle and Pimento Loaf -- (cooked meat specialty)
Made from finely chopped lean pork and beef with sweet pickles and pimentos added.

Polish Sausage -- (uncooked, smoked sausage)
Coarsely ground lean pork with beef added; highly seasoned with garlic; frequently referred to as Kielbasa which was originally a Polish word for all sausage.

Pork Sausage, Fresh -- (fresh sausage)
Made only from selected fresh pork; seasoned with black pepper, nutmeg, and rubbed sage, or other spices; sold in links, packaged patties or bulk; thorough cooking is required.

Pork Sausage, Italian Style -- (fresh sausage)
Fresh pork sausage, highly seasoned; cook thoroughly.

Pork Sausage, Smoked Country Style -- (uncooked, smoked sausage)
Fresh pork sausage, mildly cured and smoked; cook thoroughly.

Proscuitto -- (prepared meat)
Dry-cured ham; flattened; surface rubbed with spices.

Salami -- (dry sausage)
General classification for highly seasoned dry sausage with characteristic fermented flavor. Usually made of beef and pork; seasoned with garlic, salt, pepper and sugar. Most are air dried and not smoked or cooked. The cooked salamis are not dry sausage.

• ALESSANDRI AND ALPINO SALAMI are Italian-type salamis of American origin.
• ARLES is a salami of French origin; similar to Milano, but made of coarsely chopped meat.
• BEERWURST, BEER SALAMI is a cooked sausage of German origin; beef and pork, chopped and blended; seasoning includes garlic; cooked at high temperatures; smoked. Packaged in slices or in bulk rolls for slicing.
• CALABRESE SALAMI is a dry sausage of Italian origin; usually made from all pork; seasoned with hot peppers.
• COOKED SALAMI is made from fresh meats, which are cured, stuffed in casings, then cooked in the smokehouse at high temperatures. May be air dried for a short time; softer texture than dry and semi-dry sausages. Cooked salamis are not dry sausage. They belong to the cooked sausage group and must be refrigerated.
• COTTO SALAMI is a cooked salami; contains whole peppercorns; may be smoked as well as cooked. (See cooked Salami).
• EASTER NOLA is a dry sausage of Italian origin; coarsely chopped pork; mildly seasoned; spices include black peppers and garlic.
• GENOA SALAMI is a dry sausage of Italian origin; usually made from all pork but may contain a small portion of beef; moistened with wine or grape juice; seasoned with garlic; a cord is wrapped lengthwise and around the sausage at regular intervals.
• GERMAN SALAMI is less highly flavored and more heavily smoked than Italian; contains garlic.
• HUNGARIAN SALAMI is less highly flavored and more heavily smoked that Italian salami; contains garlic.
• ITALIAN SALAMI includes many varieties named for towns and localities, e.g., Genoa, Milano, Sicilian; principally cured lean pork, coarsely chopped and some finely chopped lean beef; frequently moistened with red wine or grape juice; usually highly seasoned with garlic and various spices; air dried; chewy texture.
• KOSHER SALAMI is an all beef cooked salami. The meat and the processing are under Rabbinical supervision; mustard, coriander and nutmeg added to regular seasonings.

Salsiccia -- (fresh sausage)
Made of finely cut pork; highly spiced; unlinked; Italian origin.

Scrapple -- (cooked meat specialty)
Ground cooked pork combined with cornmeal; other flours may be used in small amounts; available in loaf, brick or rolls, canned.

Souse of Sulz -- (cooked meat specialty)
Similar to head cheese except for sweet-sour flavor added by vinegar pickling liquid; dill pickles, sweet red peppers and bay leaves sometimes added.

Smokies -- (cooked, smoked sausage)
Coarsely ground beef and pork; seasoned with black pepper; stuffed and linked like frankfurters.

Thuringer-Style Sausage -- (fresh sausage or cooked sausage)
Made principally of ground pork; may also include veal and beef; seasoning similar to pork sausage, except no sage is used; may be smoked or unsmoked.

Tongue, Cooked -- (prepared meat)
Most cooked pork, lamb and veal tongue is cured and either canned or packaged in plastic; sometimes smoked. Beef tongue is available whole, jellied, or in slices.

Veal Loaf -- (cooked meat specialty)
The meat in the loaf is primarily veal with some pork.

Vienna Sausage -- (semi-dry sausage)
Properly refers to all dry sausage; generally refers to mildly seasoned soft cervelat.

Vienna Sausage -- (cooked, smoked sausage)
Ingredients similar to frankfurters. Term most often applied to small, open end sausages packed in cans of water. These are made into 80-foot lengths and cut into two-inch portions for canning. The name, vienna-style sausage, may also be used interchangeably with wiener or frankfurter.

Weisswurst -- (fresh sausage)
Of German origin, the name means "white sausage;" made of pork and veal; mildly spices; links are about four inches long and plump; very perishable.

Wiener -- (cooked, smoked sausage)
Both wieners and Vienna-style sausages take their names from the city of Vienna, Austria. Wiener-style, as originated, is sausage braided in groups of links. Vienna-style frankfurters are twisted into a chain of links. Terms are frequently used interchangeably with "frankfurter" and formula may be the same.