Here you’ll find 23 meat products that start with H, organized from “Haddock” to “Hurka”. They range from fresh cuts and smoked items to sausages and deli slices commonly used in cooking and charcuterie.
Meat products that start with H are whole cuts, smoked or cured items, sausages, and seafood used as protein in dishes. Smoked haddock and Hungarian hurka show their regional culinary importance.
Below you’ll find the table with Product, Representative brand, and Usage.
Product: The name of the meat item so you can identify entries and find culinary references quickly.
Representative brand: A notable company or label shown so you can recognize commercial examples and find products at stores.
Usage: Short serving or cooking methods that tell you how the item is commonly prepared or served.
Meat products that start with H
| Name | Product type | Typical use | Representative brand/company |
|---|---|---|---|
| Ham | ham | roast/sandwich | Smithfield |
| HoneyBaked Ham | ham | roast/sandwich | HoneyBaked Ham |
| Honey ham | ham | sandwich/roast | Hormel |
| Ham hock | offal | braise/stew | Smithfield |
| Ham steak | cut | grill/fry | Oscar Mayer |
| Hanger steak | cut | grill/pan | Porter Road |
| Hock | offal | braise/stew | Smithfield |
| Head cheese | prepared | slice/sandwich | Boar’s Head |
| Haggis | prepared | boil/serve | Baxters |
| Herring | smoked | pickle/smoked | Crown Prince |
| Haddock | smoked | bake/fry | John West |
| Hot dog | sausage | grill/sandwich | Oscar Mayer |
| Hot-smoked salmon | smoked | bagel/slice | Acme Smoked Fish |
| Hamachi | prepared | sashimi/sear | Maruha Nichiro |
| Hogget | cut | roast/grill | Waitrose |
| Hog jowl | cured | fry/sandwich | D’Artagnan |
| Heart | offal | grill/stew | US Wellness Meats |
| Hangikjöt | smoked | slice/boil | Icelandic Lamb |
| Harbin sausage | sausage | grill/fry | Shuanghui |
| Hungarian salami | cured | slice/charcuterie | Pick Szeged |
| Hurka | sausage | fry/boil | Pick Szeged |
| Hot-smoked mackerel | smoked | slice/sandwich | SeaBear |
| Honey-cured bacon | cured | fry/sandwich | Hormel |
Descriptions
Ham
Cured hind leg of pork; eaten glazed, roasted, or thinly sliced for sandwiches and charcuterie.
HoneyBaked Ham
Sweet, glazed ready-to-eat ham sold by a national chain; popular for holidays and sandwiches.
Honey ham
Ham cured or glazed with honey for a sweet finish; commonly sliced for deli sandwiches or roasted whole.
Ham hock
Tough lower pork leg joint rich in collagen and flavor; slow-braised into soups, stews, beans, and collards.
Ham steak
Thick slice from the ham, often grilled or pan-fried for a quick main or breakfast meat.
Hanger steak
A flavorful beef cut from the diaphragm; best grilled or pan-seared to medium-rare and sliced across the grain.
Hock
Generic term for the animal’s lower leg (pork or ham hock); used to flavor broths, stews, and braised dishes.
Head cheese
A jellied terrine made from boiled head meat and aromatics; sliced for sandwiches or charcuterie boards.
Haggis
Traditional Scottish pudding of sheep offal, oats, and spices, typically boiled and served with neeps and tatties.
Herring
Small oily fish commonly pickled or smoked; served on bread, in salads, or as a snack.
Haddock
North Atlantic white fish often sold fresh or hot-smoked (finnan haddie), great baked, fried, or in chowders.
Hot dog
Cooked, emulsified sausage in a casing sold fresh or pre-cooked; a classic for grilling and sandwiches.
Hot-smoked salmon
Salmon smoked at higher temperatures so it’s fully cooked with a flaky texture; eaten sliced on bagels or salads.
Hamachi
Japanese name for young yellowtail used in sushi and sashimi; also great lightly seared as a steak.
Hogget
Meat from a one- to two-year-old sheep, prized in some regions for richer flavor than lamb; roasted or grilled.
Hog jowl
Pork cheek or jowl used cured or smoked—similar to bacon or guanciale—crisply fried or added for flavor.
Heart
Dense, lean organ meat (beef, pork, chicken) with rich flavor; sliced and grilled, stewed, or used in sausages.
Hangikjöt
Icelandic smoked lamb traditionally served at Christmas; sliced thin and served hot or cold.
Harbin sausage
Chinese-style cured smoked sausage from Harbin region; robustly seasoned and eaten sliced, fried, or in stews.
Hungarian salami
Dry-cured salami from Hungary with paprika and garlic; commonly sliced for sandwiches or charcuterie boards.
Hurka
Traditional Hungarian sausage (blood or liver varieties) seasoned with grains and spices; boiled or fried and served hot.
Hot-smoked mackerel
Oily mackerel hot-smoked so it’s cooked through; flaked onto salads or served on toast.
Honey-cured bacon
Bacon cured with honey for a sweet-savory profile; pan-fried or baked and used in sandwiches and breakfasts.