Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Pages: 48. Chapters: Charcuterie, Ham, Sausage, Bacon, Mortadella, Head cheese, Braunschweiger, Salami, Montreal-style smoked meat, Pastrami, Past rma, Salo, D'Artagnan, Inc., Speck, Fatback, Bayonne ham, Capicola, Galantine, Garde manger, Pate, Confit, Pepperoni, Rillettes, Bologna sausage, Genoa salami, Ventricina, Devon, Lardo, Salt pork, Chipped chopped ham, Pitina, Presunto, Haslet, Olive loaf, Pimento loaf, Gelbwurst, Krakowska, Blood tongue, Terrine, Dutch Loaf, Prasky.