| Term | Definition |
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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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| Mandolin | A mechanical slicer that can be fitted with various cutting blades to produce consistent slices and strips
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| Manual Stuffer | Old school stuffer. Horn shaped tool that uses muscle power to fill sausage casings.
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| Maple Woodchips | Maple provides a mild, smoky and somewhat sweet flavor to foods. It is best used with pork, poultry, small game birds, and is often considered to be a good wood for grilling vegetables.
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| Marbling | Small, visible streaks of intramuscular fat Marbling improves meat juiciness and flavor
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| Marinade | A liquid, normally savory and acidic, in which a food is soaked to enrich its flavor or to tenderize it
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