LA ESPANOLA

Bacon; Bacon rinds; Beef; Blood sausage; Bologna; Bouillon; Broth; Caviar; Charcuterie; Cheese; Cheese and cracker combinations; Cheese fondue; Cheese food; Cheese spreads; Cheese substitutes; Cured Ham, Foie gras; frankfurters; Ham; Hamburger; Hot dogs; Liver paste; Luncheon meats; Pork; Porkrinds; Salami; Salmon; Sardines; Sausages; Tripe; Tunafish; Turkey; Veal