| Term | Definition |
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| Galantine | (French) Meat or fish, generally poultry, that is de-boned fully or partially, stuffed, and rolled back together Then poached and served cold, sometimes in aspic
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| Gammon | UK - Name used for brined/cured uncooked rear leg of pork. Gamon steak is a slice of meat from a gammon, approx 1cm thick, that is then grilled.
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| Garlic Sausage | See Knackwurst.
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| Gelatin | A translucent, colorless, brittle, flavorless, irreversibly hydrolyzed form of collagen It is commonly used as a gelling agent in food Common sources for production include porcine skin, bovine hides, and animal bones In the kitchen, gelatin is a common by-product from the production of charcuterie and stocks
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| Genoa Salami | Italy - A smooth textured, cured, pork sausage seasoned with garlic and spices named for its northern Italian city of origin
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| German Hard Salami | A fine-textured blend of pork and beef, accented with garlic and smoky flavor It is firmer than Genoa salami
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| Giblets | The liver, heart, gizzard, and neck of a chicken or other fowl, usually removed from the carcass and cooked separately
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| Gizzard | An organ found in the digestive tract of poultry This specialized stomach is constructed of thick, muscular walls and is used for grinding up food, often with the aid of pebbles ingested by the bird
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| Goetta | Germany - A breakfast sausage primarily composed of ground meat (pork, or pork and beef), steel-cut oats and spices. Partially cooked or pre-cooked sausage.
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| Goettinger Cervelat Is | A high quality dry, hard sausage; pork and beef; delightfully spiced.
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| Goteborg Cervelat | Made of coarsely chopped pork and beef; heavily smoked, seasoning is salty and somewhat sweet from the spice, cardamon; of Swedish origin.
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| Gothaer | A cervelat of German origin; made only of very lean pork, finely chopped and cured.
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| Grain-Fed | Refers to livestock that has been fed grain mostly grain after weaning
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| Grapevine Woodchips | Small in size, the chips from matured grape vines provides a flavor that is much like other species of trees bearing fruit. Somewhat sweet and fruity, the grape vine is most often used for cooking poultry, small game birds, pork, and sausage. It is a common wood in areas such as France, Italy, eastern U.S., and western U.S. where grapes are grown and harvested.
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| Grass-Fed | Refers to livestock that has been fed herbaceous plants for its entire lifecycle following weaning
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