A meat-eater’s guide to a Spanish menu

Here on the Costa Blanca, paella, fish and seafood get top billing in most seafront restaurants. But meat eaters, worry not; there’s plenty of variety on offer, especially as you travel further inland.

Here’s a handy translation of most of the dishes you’ll find in the carnes (meat) section of the menu.

I’ve included separate section for steak and also for the different cuts of meat you’ll find in Spain. In the UK, we tend to turn our noses up at offal. Not here, where even the humblest cut (think pig’s trotters, oxtail, beef cheeks) can be transformed into something delicious. See the section on casquería below


  • Angus Black or Black Angus: beef from an Aberdeen Angus, a famous Scottish breed, well known in Spain.
  • Buey: bull
  • Cabra/cabrito: goat/kid
  • Carne de vacuno: a general term for beef
  • Cerdo: pork. Almost every bit of the pig features somewhere in Spanish cuisine. For more on different cuts of pork, scroll down to Styles/Cuts of Meat later in this post.
  • Cochinillo: suckling pig. Often cooked whole in the oven. A speciality from Segovia, an hour’s drive north-west of Madrid.

    Cochinillo (suckling pig) asado, cooked till the skin is crisp.
  • Conejo: rabbit. You hardly ever see rabbit in the UK, but Spanish cooks know it’s a meat full of flavour. Great in stews. Try conejo en salmorejo, a vinegar/pimentón sauce typical of the Canary Islands.
  • Cordero: lamb. In the UK, lamb is defined as under one year old and anything older is mutton. Spain has more detailed definitions, but you don’t often see them on menus.
  • Cordero lechal, unweaned, up to 25 days old, 8 kg. See also lechazo.
  • Cordero recental or ternasco: up to 4 months old, less than 13kg.
  • Cordero pascual: slaughtered between 4-12 months.
  • Ovino mayor/carnero: sheep over one year old, mostly found in the north of Spain.
  • Cordoníz: quail
  • Faisán: pheasant
  • Jabalí: wild boar. Quite common in Spain, has a ‘gamey’ flavour to the meat.
  • Lechazo: lamb (unweaned, under 35 days old)
  • Novillo: beef from a steer or bullock, aged 2-4 years. Supposed to have more flavour and a deeper red colour than ‘ternera‘ which is the usual word for beef on a Spanish menu. I’m not convinced!
  • Pato: duck

    Casa Elordi
    Magret de pato (duck), here with medlars and beetroot slices
  • Pavo: turkey
  • Pollo: chicken. Pechuga de pollo: chicken breast. Muslo de pollo: chicken thigh/drumstick. Alita de pollo: chicken wing
  • Perdiz: partridge
  • Ternera: beef. Can also mean veal (e.g. escalope de ternera). You may also see veal as ternera blanco.
  • Vaca: cow/beef (for cuts of beef, see the diagram below)
  • Venado: venison


  • Ahumado: smoked
  • A la brasa: charcoal grilled
  • A la parrilla: grilled
  • A la plancha: cooked on a hot plate
  • Al horno: cooked in the oven
  • Al horno de leña: cooked in a wood oven
  • Barbacoa/parillada: barbecue
  • Estofado: stewed
  • Guisado: stewed/casseroled
  • Relleno: stuffed


  • Bistec: rump steak
  • Chuletón: T-bone steak. Can also mean a large chop. Sometimes very large!         
  • Entrecote: entrecote
  • Filete: fillet
  • Solomillo: sirloin


  • Poco hecho: rare
  • Al punto: rare
  • Medio hecho: medium
  • Bien hecho: well done
Spanish cuts of beef
A guide to cuts of beef in Spain; more detailed than in the UK


  • Alas/alitas de (pollo):  wings (chicken)
  • Albondigas: meatballs
  • Carilladas de cerdo: pig cheeks (also known as mejillas, carrilleras). Try carrilleras en Pedro Ximénez, cooked slowly in sweet, intensely flavoured Pedro Ximénez dessert sherry. My personal signature dish!
  • Chuleta: chop. Chuletitas de cordero (small lamb chops) on the grill/barbecue are delicious.
  • Chuletón: T-bone steak. Can also be a large chop. A speciality of Ávila, north west of Madrid

    Chuletón de Avila
    Chuletón, a speciality of Ávila. A serious amount of meat; ask to share (compartir)
  • Churrasco: you’ll see this more often in South America, where it’s a general term for barbecue steak. May be served with a chimichurri sauce (made from fresh parsley, oregano, garlic, olive oil, vinegar and red pepper flakes) 
  • Costillas: ribs/spare ribs
  • Entraña: skirt. A cut of beef imported from Argentinian cuisine, but gaining in popularity in Spain, usually for barbecues. From the underbelly of the cow.
  • Escalope: escalope (of veal)
  • Filete: fillet steak (usually beef – ternera)
  • Higado: liver
  • Jarrete: shank (e.g. jarretes de cordero – lamb shank). Can also mean knuckle (e.g. jarrete de ternera blanco – knuckle of veal)
  • Lengua: tongue. Haven’t had this since I was a kid. Not keen to start again now!
  • Lomo: loin, tenderloin pork, a regular on Spanish menus. Usually a bit dry for my taste. Order a sauce to go with it.
  • Manitas de cerdo: pig trotters (see also patas de cerdo) You hardly ever see pigs trotters in the UK, but they’re common in Spanish markets. Usually stewed in a rich sauce, maybe with garbanzos (chick peas).
  • Mejillas de cerdo: pig cheeks
  • Molida: minced meat (carne de molida). See also picada
  • Muslo de: thigh. Muslo de pollo – chicken drumstick
  • Paleta: shoulder
  • Panceta de cerdo: belly of pork
  • Patas de cerdo: pigs’ trotters. 
  • Picada: minced meat (carne picada)
  • Pierna: leg (usually lamb – e.g. pierna de cordero lechazo: leg of lamb)
  • Pinchos: pork kebab marinated in spicy sauce and served on skewers (pinchos morunos are a typical tapa)
  • Pechuga: breast
  • Pluma: (literally feather) a really tender cut of pork from the neck of an ibérico pig
  • Rabo de toro: ox tail. Slowly stewed in a rich sauce with plenty of red wine (in the sauce, not the chef!)
  • Riñones: kidneys. Try riñones al jerez (in sherry sauce). Delicious!
  • Secreto: a cut of pork with amazing flavour from the shoulder/loin area of an Ibérico pig


  • Poco hecho – rare
  • Al punto – rare
  • Medio hecho – medium
  • Bien hecho – well done


When I was a kid growing up in the UK, offal was a regular on the menu; liver (higado), kidneys (riñones) and heart (corazón) were everyday dishes. That tradition has slowly disappeared in Britain – but not in Spain, where every part of the animal features somewhere in someone’s recipe book.

  • Callos: tripe. Callos a la Madrileña is a typical dish from Madrid, a stew with tripe, black pudding, chorizo and vegetables
  • Carilladas de cerdo: pig cheeks (aka mejillas, carrilleras). Needs braising for a few hours, but the flavour is great. 
  • Higado: liver
  • Lengua: tongue
  • Mejillas de cerdo: pig cheeks
Rabo de Toro
Oxtail (rabo de toro), a Spanish favourite. It needs to be braised slowly until the meat is falling away from the bone.
Pigs trotters (manitas de cerdo)
Pigs trotters, usually braised in a stew. The Spanish can create a dish with every part of the pig and the trotters are no exception.
  • Manitas de cerdo: pigs trotters
  • Patas de cerdo: pigs trotters
  • Rabo de toro: oxtail (see pic). Brits know all about oxtail soup, but rabo de toro braised in a red wine sauce is something else again.
  • Riñones: kidneys. See riñones al jeréz above
  • Sesos: brains
  • Tripas: tripe

For more on Spanish meat, these blog posts:

Need help finding your way round a fish or seafood menu in Spain? Try my blogs here and here.

© Guy Pelham 2019

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