About the Book
Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Pages: 46. Chapters: Akutaq, Ammerlander Schinken, Bakkwa, Bayonne ham, Biltong, Black Forest ham, Borts, Bresaola, Bresi, Bundnerfleisch, Cabanossi, Capicola, Carne-de-sol, Carne seca, Cecina (meat), Charcuterie, Charqui, Chinese sausage, Chipped beef, Chorizo, Cold cut, Conpoy, Country ham, Dried shrimp, Droewors, Elenski but, Genoa salami, Hungarian sausages, Jamon iberico, Jamon serrano, Jerky, Jinhua ham, Juipo, Kilishi, Kuivaliha, Lacon Gallego, Lahndi (food), Lomo, Lountza, Machaca, Meat extract, Njeguska prsuta, Pancetta, Pastirma, Pastrami, Pemmican, Pepperoni, Pinnekjott, Pitina, Presunto, Prosciutto, Rousong, Salumi, Secca de boeuf, Skerpikjot, Slinzega, Smithfield ham, Soppressata, Speck, Suho meso, Tapa (Filipino cuisine), Tsamarella, Winter salami.