porc

Inherited from Old Catalan porc, from Latin porcus, from Proto-Italic *porkos, from Proto-Indo-European *pórḱos (“young swine, young pig”).


rosbif

Borrowed from French rosbif, from English roast beef.


pernil

Borrowed from Aragonese pernil, from perna + -il.


fuet

→ English: fuet

→ Spanish: fuet

whip (instrument used to make a sharp sound)


barbacoa

Borrowed from Spanish barbacoa, from Taíno barbakoa.

barbecue (fireplace or pit for grilling food)

barbecue (meat that has been cooked in such an apparatus)


costella

(figuratively) wife (from the tale of how Eve came to be Adam's wife)


girella

chireta (a sausage made from lamb tripe)


pollastre

→ Spanish: pollastre

Inherited from Latin pullaster, from pullus (“chicken”) + -aster (“wannabe”). Compare Occitan polastre.

Si el diumenge sobrava pollastre rostit, el dilluns o el dimarts per sopar croquetes de pollastre rostit.

If there was leftover roast chicken on Sunday, then for supper Monday or Tuesday roast chicken croquettes.


ventresca

Inherited from Vulgar Latin *ventrisca, from Latin venter (“belly”).

streaky bacon (bacon made from the belly of a hog)


xoriço

(Valencia) giant red shrimp (Aristaeomorpha foliacea)


botifarra

→ Spanish: butifarra

From Late Latin buttis (“cask, wineskin”).

(uncountable, card games) a Catalan card game

a Catalan hand gesture indicating disapproval


llibret

an escalope of ham for making cordon bleu


xarcuteria

charcuterie (meat market specialising in charcuterie)


entrecot

Borrowed from French entrecôte, compound of entre (“between”) + côte (“rib”).


sobrassada

sobrassada (a type of sausage from the Balearic Islands)


xauarma

Borrowed from Arabic شَاوَرْمَا (šāwarmā), شَاوِرْمَا (šāwirmā), from Ottoman Turkish چویرمه (çevirme, “spinning, rotating”).

der

shawarma (a Middle Eastern sandwich-like wrap)


mandonguilla

Borrowed from Spanish almondiguilla (“little meatball”), influenced by mondongo (“tripe”). From Andalusian Arabic البُنْدُقَة (al-bunduqa, “the hazelnut”), from Arabic بُنْدُق (bunduq, “hazelnut, pebble, bullet”), from Middle Persian pndk' (pondik, “hazelnut”), from Ancient Greek Ποντικόν κάρυον (Pontikón káruon, “Pontic nut”). Compare Spanish albóndiga and Portuguese almôndega.

der

Ποντικόν κάρυον


llonganissa

Inherited from Old Catalan longaniça, from Vulgar Latin *longanīcia, from Latin lūcānica (via substitution of the ending and analogy with longus). Cognate to Spanish longaniza and Portuguese lingüiça.


freixura

Inherited from Late Latin frixūra, from frīgō (“to fry”).

lights (lungs of an animal eaten as food)


xulla

From earlier ensunya (“lard”) by a process of palatalisation (i.e. *enxunya), dissimilation (i.e. *enxulla), and misdivision (i.e. *en xulla). Ultimately from Latin axungia (“axle grease”). Cognate to Galician enxunlla, Asturian enxundia, Spanish enjundia and Portuguese enxúndia.


carn capolada

From carn (“meat”) + capolada, feminine of capolat (“minced”).


carn trinxada

From carn (“meat”) + trinxada, feminine of trinxat, past participle of trinxar (“slice, chop”).


baldana

(Mallorca) the lower slopes of a mountain


broqueta moruna

ca-noun

broqueta moruna f (plural broquetes morunes)


donegal

Latin dominicāle, neuter of dominicālis.

A type of large botifarra made from better cuts of pork.