Beef Silverside

Silverside is a cut of beef from the hindquarter of cattle, just above the leg cut. It gets its name because of the “silver wall” on the side of the cut; this is a long fibrous “skin” of connective tissue, which has to be removed from the beef, as it is too tough to eat.

Beef Pastrami

A meat product usually made from beef, and sometimes from pork, mutton or turkey. The raw meat is brined, partially dried, seasoned with herbs and spices, then smoked and steamed. In the US, although beef plate is the traditional cut of meat for making pastrami, it is now common to see it made from beef brisket, beef round, and turkey. Like corned beef, pastrami was originally created as a way to preserve prior to refrigeration.

Beef Roast

A dish of beef roasted in an oven. Essentially prepared as a main meal, leftovers are often used in sandwiches. Sometimes used to make hash. In the United Kingdom, United States, Canada, Ireland, New Zealand and Australia, roast beef is one of the meats traditionally served at Sunday dinner, although it is also often served as a cold cut in delicatessen stores. A traditional side dish to roast beef is Yorkshire pudding.


Beef Smoked

Smoking red meat is a tradition that dates back to indigenous cultures. Since not having had modern day refrigeration, the smoking process was used to cure the beef so it would preserve for a longer period of time. It would also drive animals and insects away from the raw meat and keep it from spoiling. Modern day smoked beef recipes are refined due to the access of a variety of ingredients and seasonings commercially available to any pit master.


The Cabanossi sausage is mostly found in southern and Eastern European countries from the Adriatic Sea to the Baltic States however, it is also very popular in Australia and New Zealand, where the Cabanosi sausage is one of the most prevalent dried sausages available. In central Europe, the Cabanosi sausage is mostly consumed as a snack in either its natural or cooked for.

Chicken Breast

The Chicken Breast is America’s preferred part of its favorite bird hence Food & Wine have the best recipes for this staple weeknight dinner ingredient. Chicken Breasts are incredibly easy and fast to cook, and they’re also healthy for you. Because they’re low in fat and high in protein, lean chicken breasts benefit from careful cooking and flavorful marinades.


Chilli Chicken

Chilli chicken is a very popular Indo-Chinese dish of chicken. In India, this may include a variety of dry chicken preparations. Though mainly boneless chicken is used in the preparation of this dish some people will also recommend the use of boned chicken as well.


Known as “Polony” in Western Australia, “Luncheon Meat” in the northern of New Zealand, “Fritz” in South Australia and far west of New South Wales, “Belgium” and “Devon” in Victoria, Tasmania, Queensland and East New South Wales, as well as “Belgium” in the south of New Zealand. Referred to as “bung” in some parts of Tassie, and Windsor Sausage in QLD. Similar in appearance and taste to Bologna Sausage and the cooked Pork Sausage that is known in Australia, as Berliner.

Double Smoked Ham

May be fully cooked and usually smoked as well, but another round in the smoker and a tasty glaze really take it to the next level. The apricot-soy combo here adds a sweet/salty taste to the outside of the ham. This recipe calls for a bone-in ham, but you can easily adapt it to any cooked ham. This is a great way to impress the family for the holidays and leave the oven available for other dishes.


Honey Ham

Honey Ham is a Meat Food item produced in a Crock Pot by combining Meats with a total Meat value of 2.0 or more and 1 part Honey. Honey Ham is a well-rounded food providing 30 Health (as much as a Honey Poultice) and 75 Hunger. Adding more than 1 Monster Meat will result in Monster Lasagna, adding Twigs will result in Kabobs (1 Twig) or Wet Goop (2 Twigs), and adding a Tallbird Egg will result in Bacon and Eggs.

Champagne Ham

Champagne Ham is Swiss Deli’s signature delicatessen product. With the full delicate flavor of the finest natural leg pork, our ham is an all-time traditional favorite. Swiss Deli Champagne Ham is a great centrepiece for any party table. Champagne Ham can be prepared hot (traditionally glazed) or cold both of which, taste absolutely delicious!

Presswurst Ham


Pancetta Hot/Mild

Traditionally used as bacon in Italy, this delicacy is made from pork belly meat that is rolled, dry salted, cured, then lightly smoked and matured to produce its truly unique full flavour. Hot pancetta benefits from the addition of Chilli to the mix.


Mortadella (Italian pronunciation: [morta della) is a large Italian sausage or cold cut made of finely hashed or ground, heat-cured pork, which incorporates at least 15% small cubes of pork fat (principally the hard fat from the neck of the pig). Mortadella is a product of Bologna, Italy. It is flavoured with spices, including whole or ground black pepper, myrtle berries, and pistachios.


Pepperoni, also known as pepperoni sausage, is an American variety of salami, usually made from cured pork and beef mixed together. Pepperoni is characteristically soft, slightly smoky, and bright red in color. Thinly sliced pepperoni is a popular pizza topping in American-style pizzerias and is used as filling in the West Virginia pepperoni roll. It is also used to make some varieties of submarine sandwiches.


Pork Loin Smoked

In less than three hours time a luscious smoked pork loin can be prepared and served to your hungry guests. Instead of smoking for hours and hours until the pork is falling apart tender, the pork loin is smoked until it just reaches the stage of medium done…about 155 degrees Fahrenheit.

A whole pork loin is one of two strips of meat that lie on each side of the porker’s backbone. Many folks confuse the loin with the tenderloin. The difference is that the loin is on the outer side of the body cavity…the tenderloin is on the inside. The tenderloin is smaller and tenderer than the loin. However, the loin is still pretty darned tender. And less expensive, too.

Smoked Duck

Those who know their way around a smoker know that fat is a critical element in the process. Fat absorbs the smoke’s flavor better than the meat itself. This is why you see lots of recipes for smoked pork and salmon; both are fatty animals. So are waterfowl. Domestic ducks and geese are essentially avian pigs, and even wild ducks will have enough fat on them to make it worth some smoke time.


Prosciutto is an Italian 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 most renowned and expensive legs of prosciutto come from central and northern Italy.



Salami is a type of cured sausage consisting of fermented and air-dried meat, typically beef or pork. Historically, salami was popular among Southern and Central European peasants because it stores at room temperature for up to 40 days once cut, potentially supplementing a meager or inconsistent supply of fresh meat. Countries and regions across Europe make their own traditional varieties.

Smoked Ribs

There is good reason why pork ribs are such a dominant fixture on the competition grilling circuit. Cooking delicious ribs shows a great command of the barbecuing process. This may sound intimidating, but the best thing about cooking ribs is that it comprises a series of simple steps you can master and reap the delicious benefits.