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Braised to make dishes like osso bucco.

Cured and smoked to make bacon.

Often grilled or pan-fried for a quick, lean protein source.

Roasted, grilled, or sautéed for tender, flavorful dishes.

Commonly pan-seared, baked, or grilled.

Simmered or braised for soups and stews.

Roasted or smoked; often found at fairs and festivals.

Pan-fried with onions or used to make pâté.

Barbecued, grilled, or slow-cooked for tenderness.

Used for frying or as a butter substitute in cooking.

Ideal for braising or stewing in curries.

Can be roasted or grilled; often wrapped in bacon to retain moisture.

Best slow-roasted or braised to retain moisture.

Braised or pickled, often sliced thinly for sandwiches or tacos.

Used in slow-cooked dishes or for gelatinous stocks and broths.

Braised slowly to make dishes like veal cheek bourguignon.

Fried, grilled, or added to paella.

Grilled, braised, or used to make hearty stews.

Sautéed with onions, or used to make pâté or mousse.

Delicate and tender, sautéed or lightly fried.

Used in soups, stews, and sometimes barbecued.

Roasted and served as a spread on toast or used for bone broth.

Slow-cooked, grilled, or smoked, often with a flavorful marinade or rub.

Slow-roasted or smoked for a rich, gamey flavor.

Pan-seared skin side down to render fat, then finished in the oven.

Typically grilled and glazed with a sauce in Japanese cuisine.

Grilled or sautéed, often served as appetizers or in game bird dishes.

Used for roasting potatoes, making confit, or as an alternative to butter in pastry.

Usually deep-fried and coated in spicy sauce, served with celery and blue cheese dressing.