Lacón (Lacón / Cured Pork Shoulder): Cured or fresh pork shoulder. A basic ingredient in one of Galicia's most typical dishes, lacón con grelos (pork shoulder with turnip greens).

Lamprea (Lamprey): A fish of which two varieties are known: one marine and one riverine; it is similar to the eel and its meat is highly appreciated.

Lardon (Lardon): A strip or baton cut from bacon or pancetta.

Lechal (Suckling - Animal): An animal (usually lamb or veal) fed exclusively on its mother's milk.

Lechón (Suckling Pig): A piglet that is still suckling.

Lechugino (Lechugino Bread): Toasted bread, crunchy and coated with flour, typical of Valladolid (Spain).

Leudar (To Leaven / To Rise): For a substance to grow due to the fermentation produced by yeast.

Licuar (To Liquefy / To Blend): To break down food using a blender.

Ligar (To Thicken / To Bind): To thicken a liquid using a thickening agent.

Ligue (Binding Agent / Liaison): A thickening agent composed of egg yolks and cream.

Llauna, A La (A La Llauna / Baked in a Can): In Catalonia (Spain), a popular way of cooking food in a can (llauna) placed over hot coals or embers.

Longueirón (Razor Clam - Regional): A mollusk from the razor shell family, with a slightly stronger shell. Typical of Galicia (Spain).

Lubrigante (Lobster): Lobster (used regionally in Spain for the common lobster, bogavante).

Lomo saltado (Lomo Saltado): A Peruvian Creole dish resulting from the fusion of Peruvian chili and sillao (soy sauce); it is prepared with strips of beef, red onion, tomato, and chili cut into strips (a stir-fry).

Lustrar (To Glaze / To Shine): To make a preparation appear shiny by brushing it with an element (like melted butter or syrup) that improves its presentation.