This list includes 27 Meat products that start with D, from “Debrecener” to “Duroc pork”. These items range from whole cuts and sausages to cured and smoked deli meats. You can use them for grilling, roasting, braising, or thin slicing for sandwiches.
Meat products that start with D are commercially recognized cuts, processed meats, and specialty items beginning with D. Many reflect regional traditions, such as Debrecener sausage originating in Hungary.
Below you’ll find the table with Product, Representative brand, and Typical use.
Product: Lists the meat product name so you can quickly identify items and compare options alphabetically.
Representative brand: Shows one common company or brand associated with the product so you can find commercial examples easily.
Typical use: Gives a concise 1–3 word cooking or serving method, helping you choose suitable preparations quickly.
Meat products that start with D
| Name | Type | Primary animal/source | Representative brand/company |
|---|---|---|---|
| Drumstick | cut | poultry | Perdue |
| Drumette | cut | poultry | Tyson |
| Duck breast | cut | duck | D’Artagnan |
| Duck leg | cut | duck | D’Artagnan |
| Duck confit | processed | duck | D’Artagnan |
| Duck prosciutto | cured | duck | D’Artagnan |
| Duck bacon | cured/smoked | duck | D’Artagnan |
| Duck liver | offal | duck | Rougié |
| Duck pâté | deli | duck | Rougié |
| Duck rillettes | processed | duck | D’Artagnan |
| Dried beef | cured/processed | beef | Armour |
| Dry-cured ham | cured | pork | Prosciutto di Parma |
| Dry-aged steak | cut | beef | Snake River Farms |
| Debrecener | sausage | pork | Pick Szeged |
| Diot | sausage | pork | D’Artagnan |
| Delmonico steak | cut | beef | Omaha Steaks |
| Deli ham | deli | pork | Boar’s Head |
| Deli turkey | deli | poultry | Boar’s Head |
| Deli salami | deli | pork/beef | Boar’s Head |
| Dry-cured salami | cured | pork | Columbus Craft Meats |
| Duroc pork | cut | pork | Niman Ranch |
| Deviled ham | processed/deli | pork | Underwood |
| Doner | processed/deli | lamb/beef | German Doner Kebab |
| Dry-cured bacon | cured | pork | Nueske’s |
| Duck sausage | sausage | duck | D’Artagnan |
| Dry sausage | sausage | pork | Columbus Craft Meats |
| Duck jerky | processed | duck | D’Artagnan |
Descriptions
Drumstick
The lower portion of a chicken or turkey leg, popular grilled or roasted and commonly sold fresh or frozen at grocery stores.
Drumette
The meaty, drum-shaped portion of a chicken wing; great for frying, baking, or as finger food at parties.
Duck breast
A rich, flavorful breast ideal pan-seared or roasted; often served medium-rare to highlight the fat and texture.
Duck leg
Typically sold whole or confit-ready; slow roasting or confit produces tender, succulent meat with crisp skin.
Duck confit
Salt-cured then slow-cooked in its fat; preserved classic used in salads, hash, or simply crisped in a pan.
Duck prosciutto
Cured, air-dried duck similar to prosciutto; thinly sliced for charcuterie boards or sandwiches.
Duck bacon
Cured, smoked slices from duck belly or breast with a bacon-like texture and a richer flavor profile.
Duck liver
Used for pâtés and mousses; richer and finer-grained than many other livers, common in French cooking.
Duck pâté
Spreadable, seasoned duck liver or meat blend sold in tubs or tubs; served on toast or crackers.
Duck rillettes
Slow-cooked, shredded duck preserved in fat; spreadable and savory on bread or as part of charcuterie.
Dried beef
Salt-cured, thin-sliced preserved beef (often called chipped beef) used in sandwiches or cream-of-sauce dishes.
Dry-cured ham
Hams cured and air-dried for months; thinly sliced for antipasti, sandwiches, and cooking.
Dry-aged steak
Beef aged in controlled conditions to concentrate flavor and tenderize; sold as steaks or whole subprimals.
Debrecener
A spiced, mildly hot Hungarian pork sausage, often smoked and pan-fried or grilled.
Diot
Savoyard pork sausage (France), typically mild and cooked in wine or grilled; a regional charcuterie staple.
Delmonico steak
A tender, richly marbled beef steak name used variably; commonly grilled or pan-seared in steakhouses.
Deli ham
Thinly sliced cooked or cured ham sold at deli counters for sandwiches and platters.
Deli turkey
Pre-sliced roasted or smoked turkey breast sold at delis; a low-fat sandwich staple.
Deli salami
Pre-sliced cured salami varieties sold at delis for sandwiches and charcuterie boards.
Dry-cured salami
Salami fermented and air-dried for texture and flavor; eaten sliced on cheese boards or in sandwiches.
Duroc pork
Pork from the Duroc breed, prized for marbling and flavor; sold as chops, roasts, and belly cuts.
Deviled ham
Canned seasoned ground ham spread, spiced and creamy; used on crackers or sandwiches.
Doner
Spit-roasted, seasoned meat shaved thin for kebabs, wraps, or plates; widely sold by kebab shops and frozen brands.
Dry-cured bacon
Bacon cured without water injection, often air-dried and smoked for an intense, concentrated flavor.
Duck sausage
Sausage made primarily from duck meat, often blended with pork and herbs; grilled or pan-fried.
Dry sausage
General category for cured, fermented sausages (salami, pepperoni) sliced for sandwiches and boards.
Duck jerky
Lean strips of marinated, smoked, or dried duck; a gamey alternative to traditional beef jerky.