This list includes 40 Meat products that start with C, from “Cabanossi” to “Cumberland sausage”. These items span whole cuts, sausages, cured hams, and deli slices used for cooking, grilling, and charcuterie.
Meat products that start with C are recognized cuts, sausages, and processed meats whose names begin with the letter C. Many reflect regional charcuterie traditions, like “Cumberland sausage” from England or “Coppa” from Italy.
Below you’ll find the table with Product, Representative brand, and Common use.
Product: The meat name you see, used to help you find recipes, buying options, and serving ideas quickly.
Representative brand: A well-known producer or company tied to the item, so you can recognize labels and packaging.
Common use: Short cooking or serving method that shows how the meat is typically prepared or enjoyed.
Meat products that start with C
| Name | Product type | Typical preparation/usage | Representative brand/company |
|---|---|---|---|
| Chicken breast | whole cut | grilling | Tyson (USA) |
| Chicken thigh | whole cut | roasting | Perdue (USA) |
| Chicken wings | whole cut | grilling | Perdue (USA) |
| Chicken leg | whole cut | roasting | Pilgrim’s (USA) |
| Chicken drumstick | whole cut | grilling | Pilgrim’s (USA) |
| Chicken liver | offal | sautéing | D’Artagnan (USA) |
| Chicken heart | offal | grilling | D’Artagnan (USA) |
| Chicken gizzard | offal | stewing | Perdue (USA) |
| Chicken sausage | sausage | grilling | Johnsonville (USA) |
| Chicken burger | ground | grilling | Tyson (USA) |
| Capon | whole cut | roasting | Murray’s (USA) |
| Corned beef | cured | slicing | Hormel (USA) |
| Canned ham | deli | slicing | Hormel (USA) |
| Canadian bacon | smoked | pan-frying | Maple Leaf (Canada) |
| Cooked ham | deli | sandwich | HoneyBaked (USA) |
| Country ham | cured | slicing | Broadbent (USA) |
| Capicola | cured | slicing | Boar’s Head (USA) |
| Coppa | cured | slicing | Citterio (Italy) |
| Culatello | cured | thin-slicing | Consorzio del Culatello (Italy) |
| Cotechino | sausage | boiling | Negroni (Italy) |
| Cervelat | sausage | grilling | Herta (France) |
| Cabanossi | sausage | snacking | Bertocchi (Australia) |
| Calabrese salami | sausage | slicing | Fratelli Beretta (Italy) |
| Cacciatore salami | sausage | slicing | Columbus (USA) |
| Chorizo | sausage | grilling | Palacios (Spain) |
| Cumberland sausage | sausage | pan-frying | Walls (UK) |
| Chateaubriand | whole cut | roasting | Certified Angus Beef (USA) |
| Coulotte | whole cut | grilling | Snake River Farms (USA) |
| Chuck roast | whole cut | braising | Cargill (USA) |
| Chuck steak | whole cut | grilling | Cargill (USA) |
| Crown roast | whole cut | roasting | Whole Foods Market (USA) |
| Calf liver | offal | pan-frying | D’Artagnan (USA) |
| Calf chop | whole cut | grilling | Niman Ranch (USA) |
| Center-cut pork chop | whole cut | pan-frying | Smithfield (USA) |
| Cecina | cured | slicing | Campofrío (Spain) |
| Chipped beef | cured | slicing | Libby’s (USA) |
| Cocktail sausages | sausage | snacking | Hillshire Farm (USA) |
| Chicken pastrami | deli | slicing | Boar’s Head (USA) |
| Calf tongue | offal | boiling | D’Artagnan (USA) |
| Cowboy steak | whole cut | grilling | Snake River Farms (USA) |
Descriptions
Chicken breast
Boneless chicken breast, a versatile, lean retail cut used for grilling, roasting or slicing; common in supermarkets and weeknight meals.
Chicken thigh
Dark-meat chicken thigh, juicy and forgiving, popular roasted, braised or grilled; often sold bone-in or boneless in packs.
Chicken wings
Popular party and bar food, wings are sold fresh or frozen for grilling, frying or baking; available plain or pre-seasoned.
Chicken leg
Whole chicken leg (thigh plus drumstick), economical and flavorful for roasting, braising or barbecuing; sold fresh or frozen.
Chicken drumstick
Drumstick cut from the leg, great for grilling or slow-roasting; common in family packs and party platters.
Chicken liver
Rich offal sold fresh or frozen, used in pâtés, sautés and traditional dishes; prized for deep flavor.
Chicken heart
Small, flavorful offal often skewered and grilled in many cuisines; sold fresh or frozen in specialty sections.
Chicken gizzard
Chewy, flavorful organ meat used in stews, braises or fried preparations; available fresh or frozen.
Chicken sausage
Sausage made from ground chicken, sold fresh or pre-cooked for grilling, pan-frying or sandwiches.
Chicken burger
Preformed ground-chicken patties sold fresh or frozen for pan-frying and grilling; lean alternative to beef burgers.
Capon
A castrated rooster raised for tender, fatty meat; sold whole for roasting and holiday meals.
Corned beef
Salt-cured brisket sold canned or fresh as corned beef brisket; sliced for sandwiches or boiled dinners.
Canned ham
Pre-cooked, canned cured ham sold shelf-stable; sliced for sandwiches or heated whole for meals.
Canadian bacon
Back bacon, smoked and lean, sold pre-sliced for breakfast or sandwiches; often labeled Canadian bacon.
Cooked ham
Fully cooked, often glazed ham sold sliced at deli counters; ready-to-eat and used in sandwiches or platters.
Country ham
Dry-cured, salty ham from the American Southeast, typically aged and sliced thin for breakfast or preservation.
Capicola
Also called capocollo, a spiced, dry-cured pork shoulder/neck, thin-sliced for sandwiches and antipasti.
Coppa
Italian cured pork neck/shoulder, richly marbled and thin-sliced for charcuterie boards and sandwiches.
Culatello
A prized Italian cured ham from the pork hindquarter, delicate and buttery, served paper-thin on charcuterie plates.
Cotechino
Traditional Italian fresh sausage made from pork and rind, usually boiled and served with lentils on holidays.
Cervelat
Swiss/German smoked sausage, mild and firm; commonly grilled or sliced in sandwiches.
Cabanossi
A dry, smoked Polish-style sausage popular in Australia, sold as whole links for slicing or snacking.
Calabrese salami
Spicy Italian salami from Calabria with chili flakes and peppery notes, sliced for sandwiches and boards.
Cacciatore salami
Rustic-style Italian salami, often coarser in grind and seasoned for slicing on antipasti platters.
Chorizo
Spicy Spanish or Mexican pork sausage, sold fresh or cured; used grilled, pan-fried, or crumbled into dishes.
Cumberland sausage
Traditional British pork sausage, coiled and peppery, commonly pan-fried or roasted.
Chateaubriand
Thick center-cut from beef tenderloin, presented for roasting or grilling as an elegant steak portion.
Coulotte
Also called top sirloin cap or picanha; a flavorful beef steak cut often grilled whole or sliced into steaks.
Chuck roast
Affordable, well-marbled beef roast sold for slow braising, pot roast and shredding.
Chuck steak
Beef steak from the chuck primal, suitable for grilling, pan-searing or braising depending on thickness.
Crown roast
Presentation roast (often lamb or pork) arranged in a crown; sold by butchers for celebratory roasting.
Calf liver
Tender veal liver sold fresh; quick-pan-fried with onions is a classic preparation.
Calf chop
Veal chop cut from the young calf, delicate and lean, commonly grilled or pan-seared.
Center-cut pork chop
Uniform, meaty pork chop cut from the loin center, sold bone-in or boneless for quick cooking.
Cecina
Spanish cured, air-dried beef (or sometimes horse) similar to bresaola; thin-sliced for tapas and sandwiches.
Chipped beef
Thinly sliced, air-dried salted beef sold jarred or packaged; traditionally used in hearty breakfasts or sauces.
Cocktail sausages
Small, pre-cooked sausages sold for appetizers or party platters, served hot or cold.
Chicken pastrami
Pastrami-style seasoned and smoked chicken sold sliced at delis as a lower-fat pastrami alternative.
Calf tongue
Veal tongue sold fresh or pre-cooked; simmered and thinly sliced for sandwiches or traditional dishes.
Cowboy steak
A thick bone-in ribeye steak marketed as “cowboy,” ideal for high-heat grilling and bold flavors.