| Beicon | Bacon |
| Carne | Meat |
| Carne blanca | White meat |
| Carne bovina | Beef |
| Carne de carnero | Mutton |
| Carne de cerdo | Pork |
| Carne de cordero | Lamb |
| Carne de gallina | Chicken |
| Carne de ternera | Veal |
| Carne de venado | Venison |
| Carne magra | Lean meat |
| Carne picada | Mince ; Ground meat |
| Carne roja | Red meat |
| Carne sin hueso | Boned meat |
| Chorizo | Hard pork sausage |
| Codorniz | Quail |
| Costilla | Cutlet |
| Embutido | Sausage |
| Fiambre | Cold ; Served cold |
| Higado | Liver |
| Jamón | Ham |
| Jamón dulce ; Jamón cocido ; Jamón York | Boiled ham |
| Jamón serrano | Parma ham |
| Mortadela | Mortadella |
| Paté | Pâté |
| Pato | Duck |
| Pavo | Turkey |
| Perdiz | Partridge |
| Pollo | Chicken |
| Salami | Salami |
| Salchicha | Sausage |
| Salchichón | Salami type sausage |
Monday, October 25, 2010
MeaT
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