Charcuterie

thumb|Plate of German sausage: Jagdwurst, [[liver sausage, blood sausage, Westphalian ham]] thumb|Sausage making at home

thumb|Typical slice of ham Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking. As a processed meat, the term ham includes both whole cuts of meat and ones that have been mechanically formed.

Pâté ( , , ) is a forcemeat. Originally, the dish was cooked in a pastry case and called pâté en croute; in more recent times it is more usually cooked without pastry in a terrine, and called or simply . Various ingredients are used, which may include meat from pork, poultry, fish or beef; fat; vegetables; herbs; spices; wine; and brandy.

traditional, predominantly Slavic food consisting of cured slabs of fatback

thumb|300px|Duck galantine thumb|300px|Galantine with vegetables

thumb|upright=1.35|Charcuterie hanging in a French shop Charcuterie (, , also , ; ; from , and ) is a branch of French cuisine devoted to prepared meat products, such as bacon, ham, sausage, terrines, galantines, ballotines, pâtés, and confit, primarily from pork.

thumb|upright=1.35|Duck confit Confit (, ; ) (from the French word confire, literally "to preserve") is any type of food that is cooked slowly over a long period as a method of preservation.

thumb|1: fatback

French forcemeat loaf similar to a pâté, made with more coarsely chopped ingredients

thumb|250px|Speck Alto Adige PGI – [[South Tyrolean speck]] thumb|250px|Smoked speck Speck can refer to a number of European cured pork products, typically salted and air-cured and often lightly smoked but not cooked. In Germany, speck is pickled pork fat with or without some meat in it. In the Netherlands and Flanders, in Dutch, spek is bacon. Throughout much of the rest of Europe and parts of the English-speaking culinary world, speck is usually South Tyrolean speck, a type of Italian smoked ham. The term speck became part of popular parlance only in the eighteenth century and replaced the o

cured meat (beef, goat…, but not porc)

salt-cured pork, usually prepared from pork belly, or, more rarely, fatback.