• Page 1: Introduction
• Page 1: Primal Cuts Chart
• Page 2: Terms A & B
• Page 3: Terms C
• Page 4: Terms D To G

• Page 5: Terms H & I
• Page 6: Terms J To O
• Page 7: Terms P To R
• Page 8: Terms Sa-Sm
• Page 9: Terms So To Z

DUROC PIG or PORK
A heritage pig, the Duroc is a large red hog with loppy (drooping) ears. According to the National Swine Registry, it is the second most recorded breed of swine in the U.S. and a major breed in many other countries. While known for its red color, the Duroc can range from a very light golden, almost yellow color, to a very dark red color that approaches mahogany. These “Red Hogs” were first bred in 1812 in New York and New Jersey. They were popular from the beginning: large in size, with large litters and the ability to gain weight quickly. In 1823, a New York breeder renamed the Red Hog the Duroc, after a famous racehorse. See heritage pork.

FABRICATION

Fabrication refers to a larger piece of meat that is trimmed of excess fat and silver skin and cut into portions of an appropriate serving size. For example, a bone-in pork chop is fabricated from the loin portion of the hog (a primal cut).

FATBACK or FAT BACK or BACK FAT

Fatback is a layer of subcutaneous fat that can be flavored and cured. It is rendered to make high quality lard and is often added when making sausage and terrines for added texture, flavor and moisture.

FRANKFURTER

See hot dog.

GENOA SALAMI

Genoa salami (or salame, in Italian) is named for its northern Italian city of origin. It is a medium textured pork sausage seasoned with garlic and spices.  What makes this particular Genoa special is that it is cured for 3 to 6 months to bring out the flavors.  The result is a smooth textured salami with a pleasant tang.  It is a popular panini (sandwich) with mortadella, Provolone and roasted bell peppers, or served with Parmigiano Reggiano.

GERMAN HARD SALAMI

See hard salami.

GRILLING

Grilling is a fast method of cooking that includes searing and cooking meat on a grill usually over coals or a gas fire.

GUANCIALE DI MAIALE

Guanciale di maiale, literally “jowl of the pig,” is a cured pork jowl—unsmoked streaky bacon made from the pig’s jowl (sometimes called cheek, but they are different parts—see the difference between cheek and jowl). While guanciale is a bacon made from the head of the pig, it can be substituted for the standard bacon that comes from the rib or belly. It is a key ingredient in amatriciana sauce for Buccatini all’Amatriciana (where it is cut into small cubes—many people substitute pancetta), and can stand in for the regular bacon in Spaghetti alla Carbonara. What makes guanciale (pronounced gwon-cha-LAY) so popular is the collagen in the meat. In combination with the creamy fat, the collagen gives anything cooked with guanciale a smooth, silky, succulent covering. Guanciale di manzo is beef cheeks. Guanciale also means “pillow.”