Ingredientes de Alimentos - Tipos de carne y despojos

meat that is from a cow

carne de vaca

meat from a pig, eaten as food

cerdo

meat of chickens, turkeys, and ducks

carne de ave, aves

meat of a young cow

ternera, carne de ternera

the small intestines of a pig, typically cleaned and cooked as a delicacy in various culinary traditions

chitlins, tripas

the edible lining of the stomach of various animals, typically used in cooking

tripa

beef that has been cured in a brine solution, typically seasoned with spices and salt

carne de res en conserva, carne de res curada

canned or preserved meat, typically beef, often used in military rations

carne enlatada, carne de res en conserva

a type of meat that has been minced or finely chopped

carne molida, carne picada

a type of meat cut from a pig's thigh, usually smoked or salted

jamón

the flesh of a chicken that we use as food

pollo

meat of a duck, eaten as food

pato

meat of a goose, eaten as food

ganso

meat of a turkey, eaten as food, especially during holidays like Thanksgiving and Christmas

pavo

the meat of young domestic pigeons that are slaughtered before they are able to fly

paloma joven, pichón

the flesh of the small game bird, known for its lean and flavorful meat

codorniz

meat of a grouse, eaten as food

urogallo

meat of a pheasant, eaten as food

faisán

the liver of an animal that can be cooked and eaten

hígado

the meat such as beef and lamb that turn brown when cooked

carne roja

the meat such as chicken, rabbit, etc., that is pale in color

carne blanca

‌a mixture of meat, bread, etc. cut into small pieces and put into a long tube of skin, typically sold raw to be cooked before eating

salchicha

related to a preservation method where food is treated or preserved with salt

curado en sal, salado

cooked meat that is sliced before sale and eaten cold

fiambre

meat of African wild animals eaten as food

carne

animal brains that are used as edible meat

cerebro de cerdo, cerebro comestible

the edible muscle in the mouth of animals, typically known for its unique texture and flavor

lengua, carne de lengua

an organ in an animal's body that takes waste matter from its blood by sending it out of their body and can often be cooked and eaten

riñón

a type of meat that refers to the thymus or pancreas of a young animal

molleja, pancreas

(of food) prepared according to Islamic law

halal

(of food) prepared according to Jewish law

kosher

meat of the legs of a bird that has turned dark after being cooked, eaten as food

carne oscura

flesh from a fish that we use as food

pescado

meat of an adult sheep

carne ovina, cordero, carnero

meat of a deer, eaten as food

venado, carne de venado

young goat meat known for its tender texture, delicate flavor, and lean profile, used in various cuisines worldwide

cabrito, carne de cabra

meat that is from a young sheep

cordero

meat from a rabbit, eaten as food

conejo

a tough part of meat that is hard to eat

ternilla, cartílago

the culinary term for squid, commonly prepared and served as a dish

calamares, potas

a type of fish known for its firm texture and mild flavor

mahi-mahi, dorado

meat that is finely chopped or ground, typically beef

carne molida, carne picada

the meat of a lobster as food

langosta, bogavante

any meat that is cut into small pieces, pressed into a container such as cans and then served cold

carne en lata, fiambre de cerdo

the eggs of a female fish or the sperm of a male fish, eaten as food

hueva

the flesh of a young cod

bacalao

any sea creature that is eaten as food such as fish, shrimp, seaweed, and shellfish

mariscos, marisco

the internal organs of an animal such as the liver and kidneys, used as food

variedad de carnes

thin slices of cooked meat that are eaten cold

fiambres, carnes frías

salted meat, especially a duck, that is cooked at a low temperature stored in its own fat

confit

the meat of a crab that can be eaten

cangrejo, jaiba

meat of a young duck, eaten as food

pato

meat of a bird, eaten as food

ave

meat of a guinea fowl, eaten as food

gallina de Guinea

a type of fish called herring which is salted and then smoked

arenque ahumado

the edible meat obtained from horses

carne de caballo, flesh de caballo

the meat of the medium-sized game bird, known for its tender texture and rich, gamey flavor

perdiz, carne de perdiz

the tender meat of young bird, typically chickens, that are suitable for frying or cooking

pollo de fritura, pollo joven

having been cleaned, gutted, and prepared for cooking or sale, specifically referring to fish, poultry, or other meat

condimentado, aderezado, aliñado

the meat of a large fish named tuna that lives in warm waters

atún

the edible meat of the bivalve mollusk, known for its delicate texture and distinctive oceanic taste

almeja, berberecho

the edible internal organs of poultry, typically including the liver, heart, gizzard, and neck

menudencias, despojos

the fatty tail end of a roast chicken or turkey

cola de sacerdote, pico de pollo

a chicken or game bird that has been split and flattened for cooking

pollastre aplanado, pollo spatchcock

a gastropod of warm seas that is edible and contains mother-of-pearl

abulón, oreja marina

a type of shellfish that can be eaten both raw and cooked, some of which contain pearls inside

ostra