This list includes 13 Meat products that start with W, from “Wagyu” to “Wurstel”. These items cover whole cuts, sausages and cured meats, useful for grilling, slicing and deli-style serving.
Meat products that start with W are commercially recognized meats, from whole cuts to sausages and cured items. Wagyu, a notable example, is prized for extreme marbling and rich flavor worldwide.
Below you’ll find the table with Product, Representative brand, and Typical use.
Product: The meat item’s name so you can identify each entry quickly and match it to recipes or shopping lists.
Representative brand: One common company or brand associated with the product, helping you locate or compare commercial options.
Typical use: A concise cooking or serving note, usually 1–3 words, that shows how you prepare or enjoy the meat.
Meat products that start with W
| Name | Type | Primary animal | Typical use | Description |
|---|---|---|---|---|
| Wagyu | other | beef | sear/grill | Premium Japanese-origin beef famed for intense marbling and buttery flavor; prized for steaks and sukiyaki, sold by grades like A5 to high-end markets. |
| Wiener | sausage | pork | boil/grill | Classic frankfurter-style cooked sausage, usually pork or pork-beef blend; mild-flavored and commonly sold pre-cooked for hot dogs or quick grilling. |
| Weisswurst | sausage | pork | simmer | Bavarian white sausage of veal and pork, lightly seasoned with parsley and lemon; traditionally simmered and eaten with pretzel and sweet mustard. |
| Wurst | sausage | pork | grill/slice | Generic German word for sausage covering many regional varieties; fresh, cured or smoked forms are sold at delis and markets across Europe. |
| Wurstel | sausage | pork | pan-fry | Italian term for small cooked sausages (würstel), typically sold pre-cooked and pan-fried or grilled; popular as street food and in sandwiches. |
| Weckewerk | sausage | pork | pan-fry | Traditional meat-and-bread sausage from North-Rhine Westphalia, often smoked and pan-fried; served warm or cold with mustard and bread. |
| White pudding | sausage | pork | pan-fry | British/Irish breakfast sausage similar to black pudding but without blood, made from oatmeal, suet and pork; sliced and fried for breakfast. |
| White bacon | processed | pork | pan-fry | Uns moked back bacon common in the UK and Ireland; pale in color due to lack of smoking and typically fried for fry-ups or sandwiches. |
| Westphalian ham | ham | pork | slice/deli | Cured and heavily smoked ham from Germany’s Westphalia region, known for pronounced smoky flavor and coarse texture; served thinly sliced. |
| Wiltshire ham | ham | pork | slice/deli | English brine-cured ham using the traditional Wiltshire cure; mildly salted and often sold cooked or smoked for sandwiches and roasts. |
| Wild boar salami | cured | game | slice/deli | Cured, fermented salami made with wild boar meat; robust and gamey, commonly found at European charcuterie counters and specialty delis. |
| Wild boar sausage | sausage | game | grill/slice | Fresh or cured sausages made from wild boar, ranging from spicy Italian styles to rustic country sausages; grilled, sliced or stewed. |
| Wallaby | other | game | roast/grill | Lean Australian game meat sold as “wallaby,” with a mild, slightly sweet flavor; used like lamb or venison for grilling, roasting or stews. |