types:
aves
the flesh of a bird or fowl (wild or domestic) used as food
trozo de carne
a piece of meat that has been cut from an animal carcass
cordero
the flesh of a young domestic sheep eaten as food
embutido
highly seasoned minced meat stuffed in casings
caracol
edible terrestrial snail usually served in the shell with a sauce of melted butter and garlic
asado
a piece of meat roasted or for roasting and of a size for slicing into more than one portion
asaduras,
menudos
viscera and trimmings of a butchered animal often considered inedible by humans
hígado
liver of an animal used as meat
sesos
the brain of certain animals used as meat
lengua
the tongue of certain animals used as meat
venado
meat from a deer used as food
chuleta
a small cut of meat including part of a rib
rabada
the back half of a side of meat
costilla
cut of meat including one or more ribs
pierna
a cut of meat (beef or veal or mutton or lamb) from the upper part of the leg
jarrete
a cut of meat from the lower part of the leg
falda
a cut of meat from the breast or lower chest especially of beef
lomo
a cut of meat taken from the side and back of an animal between the ribs and the rump
tapa
the tender meat of the loin muscle on each side of the vertebral column
cuello
a cut of meat from the neck of an animal
paletilla
a cut of meat including the upper joint of the foreleg
callos
lining of the stomach of a ruminant (especially a bovine) used as food
cecina
beef cured or pickled in brine
pastrami
highly seasoned cut of smoked beef
conejo
flesh of any of various rabbits or hares (wild or domesticated) eaten as food
asadura
small intestines of hogs prepared as food
morcilla
a black sausage containing pig's blood and other ingredients
mortadela
large smooth-textured smoked sausage of beef and veal and pork
salami
highly seasoned fatty sausage of pork and beef usually dried