| Embutidos, fiambres y patés | Sausages (charcuterie), cold cuts and pâtés |
| Anditos (morcilla de sangre y cebolla, Valle de Arán) | Anditos (Val d’Aran blood sausage with onion) |
| Surtido de fiambres | Assorted cold cuts |
| Surtido de embutidos | Assorted cold sausages (charcuterie) |
| Surtido de patés | Assorted pâtés |
| Jamón de Bayona | Baiona (small slices of ham cured with pepper) |
| Bisbe (butifarra corta y gruesa) | Bisbe (blood sausage) |
| Butifarra | Botifarra (Catalan pork sausage) |
| Butifarra a la losa | Botifarra (Catalan pork sausage) grilled on a stone slab |
| Butifarra con alubias | Botifarra (Catalan pork sausage) with white beans |
| Butifarra de hígado | Botifarra de fetge (Catalan liver sausage) |
| Butifarra de lengua | Botifarra de llengua (Catalan tongue sausage) |
| Butifarra de matanza | Botifarra de perol (Catalan cooked sausage made from freshly killed pork) |
| Butifarra de huevo | Botifarra d’ou (Catalan cooked pork and egg sausage) |
| Butifarra somalla (puesta a secar) |
Botifarra somalla (Catalan tender cured pork sausage) |
| Bull (butifarra hervida de intestino grueso) |
Bull (Catalan blood sausage) |
| Carne de matanza | Carn de perol (preserve made from freshly killed pork) |
| Carré de cerdo frío con pepinillos | Cold loin of pork with gherkins |
| Donegal (butifarra del intestino grueso) | Donegal (large Catalan pork sausage) |
| Espetec (butifarra cruda y puesta a secar) | Espetec (Catalan dry cured pork sausage) |
| Foie gras de la casa | House liver pâté |
| Fuet (longaniza delgada y larga curada con pimienta) | Fuet (Catalan dry cured pork sausage) |
| Surtidos ahumados | Assorted smoked meats |
| Tabla de embutidos | Platter of cold sausages (charcuterie) |
| Girella (butifarra de arroz, pan y tocino en tripa de cordero) | Girella (lamb’s gut sausage stuffed with rice, bread and pork) |
| Gosset (butifarra negra rellena de pan y tocino) | Gosset (Catalan blood sausage stuffed with bread and pork) |
| Lomo embuchado | Sausage of seasoned, cured pork loin |
| Longaniza | Llonganissa (Catalan hard cured pork sausage) |
| Pan de hígado | Liver loaf |
| Panaché de fiambres | Assorted cold cuts |
| Paté a la pimienta negra | Black pepper pâté |
| Paté al roquefort | Roquefort pâté |
| Paté de la casa | House pâté |
| Paté de liebre | Hare pâté |
| Paté de campaña a las finas hierbas | Country-style pâté aux fines herbes |
| Paté de jabalí | Boar pâté |
| Paté francés | French pâté |
| Paté trufado al oporto | Truffled pâté with Port wine |
| Jamón de pato | Duck ham |
| Jamón del país | Cured local ham |
| Jamón dulce (de York) | Cooked ham |
| Jamón dulce con miel | Cooked ham with honey |
| Jamón dulce al oporto | Cooked ham with port wine |
| Jamón asado (o canario) | Cold roast ham |
| Jamón serrano | Serrano cured ham |
| Jamón de Jabugo | Jabugo cured ham |
| Rosbif | Roast beef |
| Secallona (longaniza seca) | Secallona (Catalan cured pork sausage) |
| Tastet (longaniza seca) | Tastet (Catalan cured pork sausage) |
| Tostadas con jamón | Toasted Catalan tomato bread with ham |
| Tupinet (carne de cerdo en aceite o manteca) | Tupinet (pork preserve in oil or lard) |
| Xolís (longaniza de carne magra con pimienta) | Xolís (lean meat and pepper sausage) |