• Pig – Meat from a pig is called pork. The meat of a very young pig, specifically a piglet that is fed on its mother's milk, is referred to as meat from a suckling pig. • Sheep – Meat from a mature sheep is called mutton, while meat from a young sheep or lamb is also called lamb.

Other potentially desirable flavor components that might be formed in processed meats are free fatty acids and related compounds which are prevalent in dry-cured-ham. These compounds are formed in such products via fermentation reactions.

Beef tastes great when seasoned with oregano, rosemary, sage, garlic or a combination of these seasonings. Poultry gets an added burst of flavor with spices like paprika, lemongrass and saffron. Fish can be made more flavorful with dry mustard powder, thyme and turmeric.