Title: Unit 12 Glossary
Course: WVA 101 Local Food and Cuisine > Section: WVA 101 Local Food and Cuisine

Unit 12 Glossary

Terms

Term | Definitions
Charcuterie | Process refers to the creation of mainly cured pork products such as salami, sausages, and prosciutto. Involves salting, cooking, curing, smoking, brining and drying of meats. Focus on prepared me ...
Heritage breeds | A term small farmers used to describe genetic heirloom breeds of pigs and poultry; examples include Berkshire, Tamworth, and Duroc.
Sausage | a highly seasoned minced meat (as pork) or forcemeat usually stuffed in casings of prepared animal intestine or formed into a link or patty.
Value-added | A value-added local food product is something grown or raised by a farmer and then increased in value through labor and creativity. It can come from any step in the production process that results ...