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| Lagniappe | Used primarily in southern Louisiana and southeast Texas, the word refers to an unexpected something extra. It could be an additional doughnut, as in baker's dozen, a free one for the road drink, and an unanticipated tip for someone who provides a special service or possibly a complimentary dessert for a regular customer.
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| Lamb Casings | Cleaned and processed lamb intestines. These are the smallest and thinnest natural casings. They're used for jerky sticks, hot dogs, and breakfast links. They come in grade A or B (sometimes called A/B). Grade A is more expensive It has less pin holes, so it's best for hot bogs because they're made with a fine emulsion. Grade B can have pin holes which is fine for those using a coarser grind.
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| Landjaeger Cervelat | A semi-dry sausage of Swiss origin; beef and pork; heavily smoked with a black, wrinkled appearance; in links the size of large franks, but pressed flat.
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| Lardo | (Italian) a type of "salume" made by curing strips of fatback with rosemary and other herbs and spices
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| Lebanon Bologna | USA - Semi-dry sausage that originated in Lebanon, Pennsylvania; made of coarsely chopped beef; heavily smoked; has a tart, tangy taste; dark surface appearance. - Semi-dry sausage
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| Linguica | Portugal - Portuguese sausage made from coarsely ground pork, seasoned with garlic, paprika, cumin seeds and sometimes cinnamon; brined with vinegar pickling liquid before stuffing; smoked; also called Longanzia - Uncooked sausage
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| Liquid Smoke | A liquid that provides a highly concentrated smoke flavor.
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| Liver Cheese Or Liver Loaf | Germany - Ingredients and processing similar to liver sausage but with slight alteration to achieve a firmer texture more body for slicing Wrapped with a thin layer of pork back fat Molded in sandwich-size brick shape - Cooked sausage
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| Liver Sausage | Germany - Liverwurst comes in many flavors that vary by region; sliceable or spreadable Liverwurst must contain at least 30% pig, beef or veal livers. Other ingredients are pork, beef or veal trimmings, fat, and spices including allspice, thyme, ground mustard seed, or nutmeg - Cooked sausage
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| Lola Or Lolita | Italy - Made of mildly seasoned pork; contains garlic- Dry sausage
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| London Broil | A poorly defined North-American beef cut fabricated from either the flank or a thick cut from sirloin tip, bottom round, or top round
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| Lukániko | (Greek) A common Greek word for pork sausage In English, the term refers to a Greek sausage seasoned with orange rind, fennel, and other dried herbs
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| Lump Charcoal | Real hardwood burned down to odd shaped chunks in a controlled environment. This type of charcoal burns hotter and cleaner than any other charcoal and unlike briquettes is free of additives.
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| Lyons Sausage | An all-pork sausage with finely diced fat; of French origin; seasoned with spices and garlic; cured and air dried.
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