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Selective breeding and special feed to produce marbled beef, Japan

Deboned pork leg, cold-smoked and cured, Alto Adige/Südtirol - Italy

Pork meat seasoned with paprika and garlic, fermented and cured, Spain

Dry-cured Italian salami, coarsely ground pork with red pepper flakes, Southern Italy

Cured pork jowl or cheeks, seasoned with black pepper, Central Italy

Cold smoking process over oak wood, traditionally from Scotland

D-shaped meat and vegetable pastry, baked, Cornwall - UK

Curing process of pork leg, salted and air-dried for months, Parma - Italy

Finely ground pork with small fat cubes, seasoned and cooked, Bologna - Italy

Dry-cured, seasoned with wine and hot peppers, different regions in Italy have variations

Cured ham from black Iberian pigs, acorn-fed and free-range, Spain

Boneless pork thigh, salt-cured and aged in a natural casing, Zibello - Italy

Brined, seasoned, smoked, and steamed beef, originated in Romania, perfected in New York

Air-dried, salted beef aged for 2-3 months, Valtellina, Lombardy - Italy