This list includes 15 Meat products that start with J, ranging from “Jagdwurst” to “Jowl bacon”. They include whole cuts, sausages, cured and smoked deli items, and various offal preparations. Home cooks, charcuterie lovers, and butchers commonly use them for roasting, slicing, grilling, or sandwich fillings.
Meat products that start with J are commercially recognized cuts and processed meats whose names begin with the letter J. A notable example is Jagdwurst, a German sausage long associated with hunting parties and rustic charcuterie boards.
Below you’ll find the table with Product, Representative brand, and Typical use.
Product: The meat item’s common name, so you can quickly identify what to buy or prepare.
Representative brand: One well-known company or artisan producer that sells this item, helping you find it easily.
Typical use: A concise one-to-three word cooking or serving suggestion showing how you might use the product.
Meat products that start with J
Name
Type
Primary Animal
Typical Preparation/Use
Jamón Serrano
cured ham
pork
sliced/deli
Jamón Ibérico
cured ham
pork
sliced/deli
Jamón Ibérico de Bellota
cured ham
pork
sliced/deli
Jamón York
cooked ham
pork
sliced/deli
Jamón cocido
cooked ham
pork
sliced/deli
Jambon
cured ham
pork
sliced/deli
Jambon de Bayonne
cured ham
pork
sliced/deli
Jambon persillé
deli meat
pork
cold sliced
Jambonneau
cooked ham
pork
braise/boil
Jinhua ham
cured ham
pork
used in stocks
Jerky
dried meat
beef
snack
Jowl
cut
pork
braise/smoke
Jowl bacon
smoked bacon
pork
fry/grill
Jagdwurst
cooked sausage
pork
sliced/cook
Jeju black pork
regional pork
pork
grill/roast
Descriptions
Jamón Serrano
Dry-cured Spanish ham from inland regions; salty, savory, and commonly served thinly sliced as tapas.
Jamón Ibérico
Premium Spanish ham from Iberian pigs; rich, nutty flavor and prized for its intramuscular fat and marbling.
Jamón Ibérico de Bellota
Top-grade Ibérico ham from acorn-fed (bellota) pigs; intensely nutty and highly prized for depth of flavor.
Jamón York
Mild Spanish cooked ham sold pre-sliced; tender and commonly used in sandwiches and cold platters.
Jamón cocido
Spanish-style cooked (boiled or steamed) ham, tender and mild, used widely as a cold cut.
Jambon
French word for ham used for cooked or dry-cured products; central to French charcuterie and sandwiches.
Jambon de Bayonne
French PDO dry-cured ham from Bayonne; gently salted and air-cured for a sweet-salty profile.
Jambon persillé
Burgundian terrine of ham set in parsleyed gelatin; served chilled in slices as an appetizer.
Jambonneau
Small ham knuckle or pork shank, often braised or boiled and served with vegetables or lentils in French cuisine.
Jinhua ham
Chinese dry-cured ham from Jinhua; intensely umami and commonly used to flavor broths, stir-fries, and braises.
Jerky
Lean meat (most commonly beef) that is seasoned and dried; a portable, savory snack available in many flavor styles.
Jowl
Pork cheek cut prized for its rich fat and flavor; used braised, smoked, or cured into specialty products.
Jowl bacon
Cured and smoked pork jowl, similar to bacon but richer; used fried, grilled, or as a guanciale substitute.
Jagdwurst
German coarse-textured cooked sausage of pork (often with beef); mild, commonly sliced for sandwiches or pan-fried.
Jeju black pork
Pork from Jeju Island (Korea) noted for tender texture and distinctive flavor; popular for grilling and local dishes.
If you think there is a missing term, let us know using the contact form.
