Carefully crafted recipes.
We put quality ingredients, great care and attention to detail in every one of our delicious food products.
Our Glossary of IngredientsWant to know the specifics on what's in our food? This glossary provides information about the ingredients in our most popular items in addition to our main ingredients—pork and other meats. These ingredients are added to enrich flavor, expand variety, and enhance food safety.
Safflower Oil is the edible oil obtained from the seeds of the safflower plant, used as an anticaking agent during blending processes.
Salt is a natural flavoring and preservative that is used to improve flavor, shelf life, and muscle protein solubility.
Salted Sherry Wine
Salted Sherry Wine is a fortified wine made with white grapes with salt added to use as a cooking wine.
Scrambled Eggs are eggs that are scrambled, cooked, and cut into small pieces.
Sea Salt is a natural salt produced from the evaporation of seawater.
Sesame Oil is a vegetable oil derived from sesame, used for flavor and ease of processing.
Sesame Seeds come from the flowering plant in the genus Sesamum, also called benne.
Smoke flavoring is a natural or artificial flavoring that resembles the flavors found from smoking meat products.
Sodium acetate is used to prevent the growth of bacteria after thermal processing.
Sodium Acid Pyrophosphate
Sodium Acid Pyrophosphate is used as a leavening agent by reacting with baking soda to produce and control release of gas formation in baked goods.
Found naturally in citrus fruits and many vegetables used as an antioxidant and preservative.
Sodium benzoate is a preservative used to prevent the growth of bacteria in food.
Sodium carboxymethylcellulose is used as an emulsifier in meat products.
Sodium bicarbonate is baking soda.
Sodium citrate is an acidity regulator in meats.
Sodium diacetate is used to increase a product's shelf-life by inhibiting microbial growth.
Sodium erythorbate is used to increase the rate of nitrite to nitrous oxide conversion to assist in curing meats.
Sodium lactate is used to increase a product's shelf-life by inhibiting microbial growth.
Sodium nitrite is used as a preservative to cure meats and prevent microbial growth, specifically the microbacteria Clostridium botulinim.
Sodium phosphate improves a product's texture and water holding capacity by maintaining pH balance.
Sorbic acid is a preservative used to prevent mold, yeast and fungi growth in products.
Sorbitan Monostearate (in yeast) is primarily used as an emulsifier, or blending agent, to keep water and oils mixed.
Sorbitol is a slow-metabolizing sugar alcohol derived from fruits, corn and seaweed used as a sweetener.
Soy Concentrates is a natural derivative of soy processing that is approximately 70 percent soy protein.
Soy Fiber is derived from the inner cell wall of soybean, used to hold moisture and add fiber.
Derived from ground soybeans that naturally provides moisture to baked goods.
Soy Isolates are protein extracted from soybeans.
Soy Lecithin is processed from soybeans; it serves as an emulsifier and enhances elasticity in baking dough.
Soy protein is a protein that is isolated from soybeans. It is made from soybean meal that has been dehulled and defatted. Dehulled and defatted soybeans are processed into three kinds of high protein commercial products: soy flour, concentrates, and isolates.
Soybean oil is a vegetable oil derived from soybean seeds that is used for frying or baking.
Spices are used to enhance flavor in products. They are made from seeds, fruits, roots, barks, berries, buds, or other vegetable substances.
Sugar is used to sweeten and enhance flavor in product. It is a generalized name for sweet, short-chain, soluble carbohydrates.
Sunflower oil is the non-volatile oil pressed from the seeds of a sunflower. It is commonly used in food and as a frying oil.
Sweeteners are sugar substitutes that provide a sweet taste similar to sugar, but contain significantly less food energy.
|Swiss Chard is a green leafy vegetable that naturally aids the curing process of dried meats.|