Across Spain there are widely varying meats available and certain areas are known for specific types. For example, the Northern regions of Spain provide a majority of the beef production for the country while most of the goat & lamb meat originates out of the Mediterranean or southern regions. Throughout all of Spain, pork is highly popular with fresh cuts of Iberico pork, cochinillo (suckling pig), and sausages being some of the most well-known methods of preparation.