Here you’ll find 13 Meat products that start with V that begin with V, organized from “Vacio” to “Vleesworst”. They include whole cuts, cured specialties, and sausages common in global cuisines.
Meat products that start with V are commercially produced cuts and processed meats whose names begin with the letter V. For example, vacío is a prized Argentine flank cut often served grilled at asados.
Below you’ll find the table with Product, Representative brand, and Typical use.
Product: Lists the meat name so you can quickly identify items and compare culinary options.
Representative brand: Shows one common company or brand so you know where to source the product locally or online.
Typical use: Gives a concise 1–3 word cooking or serving method to guide how you can prepare it.
Meat products that start with V
Name
Category
Origin/Cuisine
Representative brand/company
Veal
Whole meat
Various (Europe/North America)
generic
Venison
Whole meat
Global (game meat)
D’Artagnan
Vienna sausage
Processed/canned sausage
Austria origin; popular in USA
Libby’s
Ventricina
Cured sausage
Abruzzo & Molise, Italy
generic
Vacio
Whole cut (flank/outer cut)
Argentina/Uruguay (asado)
generic
Vleesworst
Deli/cooked sausage
Netherlands
generic
Ventreche
Cured pork belly
France
generic
Veal sweetbread
Offal
France/Europe
generic
Veal liver
Offal
Various
generic
Venison sausage
Sausage
Various (game)
D’Artagnan
Veal chop
Whole cut (bone-in)
Various
generic
Veal shank
Braising cut
Italy/Global (osso buco)
generic
Venison jerky
Processed/dried meat
Various
generic
Descriptions
Veal
Young calf meat prized for tenderness and a delicate flavor; used for cutlets, chops, roasts, and braises.
Venison
Meat from deer—lean, richly flavored, used for steaks, roasts, ground meat and sausages; gamey but versatile.
Vienna sausage
Small, canned emulsified sausages with a soft texture and mild flavor, eaten straight from the can or in sandwiches and snacks.
Ventricina
Traditional Italian pork salami, coarsely or finely ground and spiced with peppers and fennel; some varieties are spreadable when young.
Vacio
Popular Argentine beef cut (vacío), a thin, flavorful, slightly fatty outer flank ideal for grilling on the parrilla.
Vleesworst
Dutch smoked, cooked sausage similar to bologna; mild, fine-textured, and sliced for sandwiches or cold platters.
Ventreche
Cured, often lightly smoked pork belly used like pancetta or bacon; rich and fatty, great sliced or cooked to render flavor.
Veal sweetbread
Thymus (or pancreas) of calves—tender, creamy-textured offal frequently sautéed, breaded, or used in refined preparations.
Veal liver
Liver from young calves with a milder, sweeter taste than beef liver; excellent pan-seared, in pâtés, or sautés.
Venison sausage
Sausage made from ground deer meat, often blended with pork or spices—lean, smoky, and suited to grilling or stews.
Veal chop
Bone-in loin cut from young calves; tender and quick-cooking, ideal for grilling, broiling, or pan-searing.
Veal shank
Collagen-rich shank used for slow braising (osso buco); becomes gelatinous and deeply flavored after long, moist cooking.
Venison jerky
Dehydrated, seasoned strips of deer meat—lean, shelf-stable snack with concentrated game flavor popular among hunters and snackers.
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