Sirloin steak

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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 is brined, cured, boiled, or smoked. It is much leaner than streaky...
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  Corned beef

  Corned beef refers to a variety of different styles of brine-cured beef. The "corn" in corned beef refers to the "corns" or grains of coarse salts used to cure it. The Oxford English Dictionary dates the usage of "corn", meaning "small hard particle, a grain, as of sand or salt." Potassium nitrate ...
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  Salami

  Salami is cured sausage, fermented and air-dried. Historically, salami has been popular among Italian peasants because it can be stored at room temperature for periods of up to a year, supplementing a possibly meager or inconsistent supply of fresh meat. Varities of salami are traditionally made in...
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  Prosciutto

  Prosciutto (English pronunciation: /prəˈʃuːtoʊ/,) is the Italian word for ham. In English, the term prosciutto is almost always used for a dry-cured ham that is usually sliced thin and served uncooked; this is called prosciutto crudo (raw ham) in Italian and is distinguished from prosciutto cotto ...

• 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.

• Pork loin

  Pork loin is a cut of meat from a pig, along the top of the rib cage. It is very popular in the United States, as a number of meatpacking companies sell them pre-cut and soaking in marinade. They are usually grilled or baked. American pork cuts British pork cuts