Charcuterie

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  Devilled kidneys

  Devilled kidneys is a Victorian British breakfast dish consisting of lamb's kidneys cooked in a mixture of Worcestershire sauce, mushroom ketchup, English mustard powder, butter, cayenne pepper, salt, and black pepper. Mild curry powder may also be used.
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  Steak

  A steak (from Old Norse steik, "roast") is generally a cut of meat or fish cut perpendicular to the muscle fibers, or of fish cut perpendicular to the spine. Meat steaks are usually grilled, pan-fried, or broiled, while fish steaks may also be baked. Steak can also be meat cooked in sauce (cf....
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  Blood sausage

  Black pudding, blood pudding or blood sausage is a type of sausage made by cooking blood or dried blood with a filler until it is thick enough to congeal when cooled. The dish exists in various cultures from Asia to Europe. Pig, cattle, sheep, duck and goat blood can be used depending on different...
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  Bacon

  Bacon is a cured meat prepared from a pig. It is first cured using large quantities of salt, either in a brine or in a dry packing; the result is fresh bacon (also known as green bacon). Fresh bacon may then be further dried for weeks or months in cold air, boiled, or smoked. Fresh and dried bacon...
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  Pork chop

  A pork chop is a cut of pork (a meat chop) cut perpendicularly to the spine of the pig and usually containing a rib or part of a vertebra, served as an individual portion. The center cut or pork loin chop includes a large T shaped bone, and is structurally similar to the beef t-bone steak. Rib...
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  Back bacon

  Back bacon is bacon prepared from centre-cut boneless pork loin. The name refers to the cut of meat, which is from the back, and distinguishes it from other bacon made from pork belly or other cuts. Like other bacon, back bacon can be brined, cured, boiled, or smoked. It is much leaner than streaky...
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  Corned beef

  Corned beef is a type of salt-cured beef product present in many cultures. The term comes not from the grain corn, but from the treatment of the meat with "corns" of salt. The English term is used interchangeably in modernity to refer to three distinct types of cured beef: Due to the ubiquity of...
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  Salami

  Salami is cured sausage, fermented and air-dried meat, originating from one of a variety of animals. Historically, salami has been popular among Southern European peasants because it can be stored at room temperature for periods of up to 30-40 days once cut, supplementing a possibly meager or...
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  Prosciutto

  Prosciutto ( /prəˈʃuːtoʊ/, Italian: [proʃˈʃutto], Italian ham) or Parma ham is a dry-cured ham that is usually thinly sliced and served uncooked; this style is called prosciutto crudo in Italian and is distinguished from cooked ham, prosciutto cotto. Commonly associated with Friuli and Emilia, the...

• Pork loin

  Pork loin is a cut of meat from a pig, created from the tissue along the top of the rib cage. It is very popular in the United Kingdom and the United States, where it is usually cut into chops (bone in) or steaks (boneless) then grilled, baked or fried. Loin can also be cured to make bacon; it is...