Hard fat of high quality from the back of the pig. It is often used in making good sausage(s).

A fabricated cut of the pork primal loin consisting of ribs cut from the anterior end.

Connective tissue found in the neck region of beef, lamb and veal. It lies along each side of the backbone. That of deer or venison is particularly known.

The waiter who clears plates, offers bread and water, cleans the table and so on.

A description of wine which requires some additional aging in the bottle. Often young and tannic.

Bacon is the cured loin, most often from the sides and back of the pig, which has been salted, either using dry salt or brine, dried, steamed and smoked. Some bacons, eg pancetta, are made from the belly of the animal. such as honey, sugar, or fruits may be added, in which case the result will be referred to as 'sugar-cured', honey cured' etc.

Preserved, dried bacon cut into small chips.

A pig bred for providing a high yield of back bacon, weighing between 83 and 101 kg (182 and 222 lb).

A sort of bacon sandwich with the fried crisp bacon placed between pancakes made with a batter of flour, egg, milk and beaten egg white.