This list includes 29 meat products that start with L, ranging from “Lacón” to “Luncheon meat”. They include whole cuts, cured and smoked hams, sausages, deli items, and offal used in everyday cooking and charcuterie.

Meat products that start with L are a varied group of whole cuts, processed items, and cured specialties. Luncheon meat, from canned Spam to sliced deli loaves, became a wartime staple and later a global comfort food.

Below you’ll find the table with Product, Representative brand, and Common use.

Product: The product name helps you identify each meat and decide which ones fit your recipes or shopping list.

Representative brand: Shows one familiar company or brand so you can find the product in stores or online quickly.

Common use: Gives a concise cooking or serving suggestion in one to three words, so you know practical uses.

Meat products that start with L

Name Type Animal source Representative brand Description
Loin Whole cut pork, beef, lamb Tyson Foods grill; center muscle cut, tender and versatile. Roast or cut into chops/steaks, mild flavor that benefits from high-heat searing or slow roasting.
Loin steak Whole cut beef, pork Tyson Foods grill; thick-cut steak from the loin, tender and lean. Best seared and rested, served medium-rare to medium for juiciness.
Leg of lamb Whole cut lamb Silver Fern Farms roast; classic large roast with rich flavor. Ideal slow-roasted or butterflied and grilled with garlic and rosemary.
Lamb chop Whole cut lamb Silver Fern Farms grill; individual rib or loin cuts, tender and flavorful. Perfect for quick searing or grilling, often served medium-rare.
Lamb shank Whole cut lamb Silver Fern Farms braise; tough, gelatinous shank that becomes fall-off-the-bone when slow-braised. Deep, savory flavor for stews and ragus.
Lamb shoulder Whole cut lamb Australian Lamb slow roast; fattier, connective-tissue rich cut suited to long roasting or braising. Shreds easily for sandwiches and tacos.
Lamb loin Whole cut lamb Silver Fern Farms roast; tender, mild loin used for elegant roasts or medallions. Quick-cooking, excellent roasted or pan-seared.
Lamb bacon Cured lamb D’Artagnan pan-fry; cured lamb belly or shoulder resembling pork bacon. Rich, slightly gamey—crisps well for salads and brunch dishes.
Lox Cured/Smoked salmon Acme Smoked Fish bagel; silky cold-smoked salmon, lightly salted. Classic on bagels with cream cheese, capers and red onion.
Liver Offal beef, pork, chicken, lamb Various butchers pan-fry; nutrient-dense offal with strong, iron-rich taste. Quick-sear with onions or use in pâtés for creaminess.
Liverwurst Sausage/deli pork, beef Boar’s Head spread; soft, spreadable sausage made from liver and spices. Eaten on bread or crackers, ranges from coarse to smooth textures.
Liver pâté Spread pork, chicken, duck Applegate spread; creamy blended liver preparation, rich and silky. Serve chilled on toast or as part of a charcuterie board.
Lard Rendered fat pork Crisco render; rendered pork fat used for frying and baking. Adds savory depth and flakiness to pastries and traditional dishes.
Leberkäse Deli/Loaf pork, beef Schaller & Weber sandwich; Bavarian meat loaf baked in a pan. Sliced hot or cold, commonly served in rolls with mustard.
Landjäger Sausage beef, pork Meica snack; semi-dried, firm German sausage with smoky notes. Shelf-stable and chewy—popular for hiking, snacking, or charcuterie.
Lardo Cured pork Various salumerias garnish; aged cured pork back fat with delicate, silky texture. Thinly sliced over bread or warm dishes to melt and enrich flavor.
Lardon Cured/bacon pork D’Artagnan sauté; small cured bacon cubes used to render fat and add savory crunch. Crisp for salads, stews and braised vegetables.
Luncheon meat Processed/deli pork, beef Hormel sandwich; canned or pre-sliced cooked meat (e.g., SPAM). Versatile, pan-fried or cold in sandwiches and casseroles.
Longaniza Sausage pork Goya Foods grill; garlicky, spiced sausage from Spain and Latin America. Fresh or cured versions, commonly grilled or stewed with rice and beans.
Linguica Sausage pork Nunes Farms grill; Portuguese/Brazilian smoked fresh sausage, garlicky and slightly spicy. Excellent grilled, braised, or added to stews and rice dishes.
Lap cheong Sausage/cured pork Various Asian producers stir-fry; Cantonese sweet-cured pork sausage, dense and fatty. Sliced for fried rice, steamed dishes or braises.
Lincolnshire sausage Sausage pork Sainsbury’s fry; traditional British pork sausage seasoned with sage. Coarser texture, ideal for breakfasts and bangers-and-mash.
Luganega Sausage pork Citterio grill; long, coiled northern Italian fresh sausage with mild spice. Often grilled or used in risottos and braises.
Lomo Cured pork Fermín charcuterie; Spanish cured pork loin, lean and aromatic often with paprika. Thin-sliced for tapas, sandwiches or cheese boards.
Lonza Cured pork Beretta charcuterie; Italian cured pork loin with delicate, savory flavor. Served paper-thin as antipasto or in sandwiches.
Lonzino Cured pork Citterio charcuterie; cured pork loin similar to lonza. Lean, mildly sweet—sliced thin for antipasti and platters.
Lacón Cured pork Various Galician producers roast; Galician cured pork shoulder, tender and flavorful. Typically boiled or roasted and served with greens or potatoes.
Lengua Offal beef La Preferida taco; beef tongue, tender after long simmering or braising. Sliced for tacos, sandwiches or cold in salads.
Lucanica Sausage pork Various Italian artisans grill; historical Italian pork sausage, herb-forward and rustic. Regional recipes vary; great grilled, roasted or stewed.

Descriptions

Loin
Loin steak
Leg of lamb
Lamb chop
Lamb shank
Lamb shoulder
Lamb loin
Lamb bacon
Lox
Liver
Liverwurst
Liver pâté
Lard
Leberkäse
Landjäger
Lardo
Lardon
Luncheon meat
Longaniza
Linguica
Lap cheong
Lincolnshire sausage
Luganega
Lomo
Lonza
Lonzino
Lacón
Lengua
Lucanica
If you think there is a missing term, let us know using the contact form.