The most common kind of meat in the country is pork. Spain is one of the largest producers and consumers of this kind of meat in the European Union. The most popular type is the meat from Iberian pigs which are a unique, indigenous race. The majority of pork is used for cold cuts such as chorizo (a traditional Spanish sausage), black pudding, morcon (a kind of Spanish sausage). The diversity of cold meats is so great that almost every region specialises in own methods of ingredient selection and sausage production. Despite that, the most popular lunch meat product in Spain is ham which is now a ubiquitous element of the Iberian Peninsula cuisines.
Veal is a kind of meat which is relatively often consumed whereas beef is constantly in limited demand. Mutton and goat meat is popular in the regions specialising in these animals breeding. Game meat, on the other hand, mainly the meat of deer, boar, rabbit and hare, is the basic ingredient of many traditional Spanish dishes. Game meat can be divided into game animals (deer, fallow deer) and game birds (goose, pheasant). Bird eggs (especially chicken eggs) are used to make many dishes, such as the Spanish tortilla, fried eggs with different ingredients, eggs fried on lean ham, duelos y quebrantos (fried egg with chorizo and bacon).
