This list includes 39 Meat products that start with P, from “Pancetta” to “Pâté de campagne”. They include whole cuts, cured and smoked specialties, sausages and deli items used for cooking, slicing, and charcuterie.
Meat products that start with P are a diverse group of cuts and preparations commonly found in global cuisines. For example, pancetta anchors many Italian dishes and pâté de campagne reflects French charcuterie tradition.
Below you’ll find the table with Product, Representative brand, and Common use.
Product: Lists the meat item name so you can spot the cut or preparation you need quickly.
Representative brand: Shows one common brand or producer so you recognize commercial labels when shopping or comparing options.
Common use: Gives a concise 1–3 word cooking or serving method to guide recipes and menu planning.
Meat products that start with P
| Name | Type | Common preparation/use | Representative brand/producer |
|---|---|---|---|
| Pancetta | cured | slicing/frying | La Quercia |
| Pastrami | deli | slicing | Katz’s |
| Prosciutto | cured | slicing | Prosciutto di Parma |
| Porchetta | whole cut | roasting/slicing | Ariccia |
| Pork belly | whole cut | roasting/braising | Smithfield |
| Pork loin | whole cut | roasting/grilling | Smithfield |
| Pork chop | whole cut | grilling/pan-frying | Smithfield |
| Pork shoulder | whole cut | braising/slow-roasting | Smithfield |
| Pork tenderloin | whole cut | grilling/roasting | Smithfield |
| Pork ribs | whole cut | barbecuing/smoking | Smithfield |
| Pork hock | whole cut | braising | D’Artagnan |
| Pork knuckle | whole cut | roasting/braising | D’Artagnan |
| Pork jowl | whole cut | curing/frying | La Quercia |
| Pork liver | offal | frying/pâté | D’Artagnan |
| Pigs’ feet | offal | pickling/braising | D’Artagnan |
| Pigs’ ears | offal | frying/braising | D’Artagnan |
| Pâté | deli | spreading | D’Artagnan |
| Potted meat | deli | spreading | Armour |
| Pepperoni | sausage | slicing/pizza topping | Hormel |
| Polony | sausage | slicing/frying | Enterprise |
| Peameal bacon | cured | grilling/frying | Maple Leaf |
| Prague ham | cured | slicing | Boar’s Head |
| Pastirma | cured | slicing/pan-frying | Seyidoğlu |
| Picanha | whole cut | grilling | Costco |
| Porterhouse steak | whole cut | grilling | Certified Angus |
| Prime rib | whole cut | roasting | Whole Foods |
| Pork roll | deli | frying/slicing | Taylor |
| Pressed ham | deli | slicing | Armour |
| Peppered salami | sausage | slicing | Boar’s Head |
| Polish sausage | sausage | grilling/boiling | Krakus |
| Pheasant | whole cut | roasting/grilling | D’Artagnan |
| Partridge | whole cut | roasting/pan-roasting | D’Artagnan |
| Pigeon (squab) | whole cut | roasting/searing | D’Artagnan |
| Pluck | offal | boiling/braising | D’Artagnan |
| Poussin | whole cut | roasting | D’Artagnan |
| Pork sausage | sausage | frying/grilling | Jimmy Dean |
| Peperami | sausage | snacking | Peperami |
| Prosciutto cotto | deli | slicing | Parma |
| Pâté de campagne | deli | spreading | D’Artagnan |
Descriptions
Pancetta
Italian cured pork belly, unsmoked and spiced, used thinly sliced or diced for pastas, sautés and soups.
Pastrami
Brined, spiced and smoked beef (often brisket), served thinly sliced on sandwiches or as a deli staple.
Prosciutto
Dry-cured Italian ham, aged and paper-thin sliced for charcuterie, salads or wrapped around fruit.
Porchetta
Italian boneless pork roast rolled with herbs and roasted until crispy; carved and served hot or cold.
Pork belly
Fatty, flavorful belly cut used for bacon, braises, roast porchetta or slow-cooked dishes.
Pork loin
Lean roast from the back, commonly sold whole or as chops, good for roasting or grilling.
Pork chop
Individual cuts from the loin, versatile for grilling, pan-frying or baking.
Pork shoulder
Tough, well-marbled cut ideal for braising, slow-roasting or pulled pork after long, low cooking.
Pork tenderloin
Lean, small muscle prized for quick roasting or grilling; tender when cooked to medium.
Pork ribs
Rib sections (baby back or spare ribs) commonly slow-smoked or barbecued with sauce or dry rubs.
Pork hock
Lower leg cut with bone and connective tissue; used for slow braises, soups and to add richness to beans.
Pork knuckle
Also called ham hock or knuckle—meaty, gelatinous cut roasted or braised for German-style dishes.
Pork jowl
Cheek meat used fresh for frying or cured into guanciale; very flavorful and fatty.
Pork liver
Strong-flavored organ meat used pan-fried, in liverwurst or in rich pâtés.
Pigs’ feet
Gelatin-rich trotters used pickled, braised or in stocks to add body and richness.
Pigs’ ears
Cartilage-rich ear used fried as snacks, braised or added to traditional dishes for texture.
Pâté
Ground seasoned meat and liver, often spreadable; available in many regional styles from smooth to coarse.
Potted meat
Canned, seasoned, finely textured preserved meat spread; pantry staple in many countries.
Pepperoni
American cured, spicy pork-and-beef sausage, thinly sliced as a popular pizza topping and deli meat.
Polony
Large cooked bologna-style sausage popular in South Africa and parts of Europe, eaten sliced or fried.
Peameal bacon
Canadian back bacon rolled in cornmeal; lean, wet-cured and commonly sliced for breakfast sandwiches.
Prague ham
Mildly smoked, brined ham from Czech tradition, served thinly sliced at delis and buffets.
Pastirma
Air-dried, heavily spiced cured beef from the Eastern Mediterranean, thin-sliced or seared for flavor.
Picanha
Brazilian top sirloin cap prized for its fat cap and flavor; grilled whole and sliced against the grain.
Porterhouse steak
Large T-bone variant combining strip and tenderloin muscle; ideal for grilling and sharing.
Prime rib
Large, well-marbled rib roast, often oven-roasted to medium rare and carved for special meals.
Pork roll
New Jersey–originated processed pork breakfast meat, sliced and fried for sandwiches (aka Taylor ham locally).
Pressed ham
Cooked, pressed and molded ham loaf sold pre-sliced; commonly found in deli counters and sandwiches.
Peppered salami
Salami coated or seasoned with cracked pepper; served on charcuterie boards or sandwiches.
Polish sausage
English term for kielbasa-type sausages, typically smoked and sold fresh or smoked for grilling and stews.
Pheasant
Game bird with firm, lean meat; roasted whole or used in stews and game preparations.
Partridge
Small game bird with delicate flavor, often roasted or pan-roasted whole.
Pigeon (squab)
Young domestic pigeon served whole or as breast portions; prized in fine dining for tender red meat.
Pluck
Butcher’s term for heart, liver and lungs sold together; used in traditional dishes and sausages.
Poussin
Young chicken, smaller than a broiler, roasted whole for individual portions.
Pork sausage
Generic ground pork seasoned and stuffed into casings; widely available fresh or pre-cooked.
Peperami
Packaged dried pork snack stick popular in the UK and Europe, sold as a ready-to-eat snack.
Prosciutto cotto
Cooked Italian ham (prosciutto cotto) that’s moist and milder than dry-cured prosciutto, used in sandwiches and salads.
Pâté de campagne
Rustic country pâté made from coarsely ground pork and liver; robust and served with bread or pickles.