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

Barbecued, grilled, or slow-cooked for tenderness.

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

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

Cured and smoked to make bacon.

Typically grilled and glazed with a sauce in Japanese cuisine.

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

Ideal for braising or stewing in curries.

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

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

Commonly pan-seared, baked, or grilled.

Roasted or smoked; often found at fairs and festivals.

Fried, grilled, or added to paella.

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

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

Pan-fried with onions or used to make pâté.

Best slow-roasted or braised to retain moisture.

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

Used in soups, stews, and sometimes barbecued.

Braised to make dishes like osso bucco.

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

Simmered or braised for soups and stews.

Used for frying or as a butter substitute in cooking.

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

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

Grilled, braised, or used to make hearty stews.

Delicate and tender, sautéed or lightly fried.

Canned and eaten straight, or used to make fish oil supplements.

Braised slowly to make dishes like veal cheek bourguignon.