Anvers ham—Tender, dry-aged Flemish prosciutto, made from horse meat. Recommended beer: De Koninck.
Cob-smoked bacon—A tradition in the farms and smokehouses of rural Vermont; pungent, sliced thick and often cured with maple syrup. Recommended beer: Otter Creek Stovepipe Porter.
Landjaeger—Germany’s dried, smoked hunter’s sausage notably spiced with caraway; often called gendarme in French-speaking countries. Recommended beer: St. Georgen Brau Keller Bier.
Lebekase—From the German words for “liver” and “cheese,” but it contains neither. Think of lebekase as a savory pork meatloaf that’s sliced and often served between a crusty roll for an easy lunch. Recommended beer: Augustiner Edelstoff.
Weissewurst—The traditional Bavarian pork and veal breakfast sausage, lightly flavored with tiny bits of onion and parsley. It’s typically served from a steaming crock, and paired with mustard and pretzels. Recommended beer: Paulaner Pils.
Zwetschgenbaum—Literally, “plum tree.” This cured beef, similar to the more common Italian bresaola, is traditionally smoked with plum wood and found almost exclusively in the beer halls of Franconia. Recommended beer: Schlenkerla Rauchbier.