* a traditional firm white Cypriot cheese, useful for frying or grilling
hartshorn * gourmet deer antler shavings
haslet * a meatloaf of cooked hog testicles or entrails, traditionally wrapped in caul
hastelings * the major organs—heart, liver and lungs—of a pig, as used for roasting
Havarti * a porous semisoft Danish table cheese
headcheese * a somewhat euphemistically named jellied meat product
hindsaddle * a wholesale cut of mutton or lamb, including loin, leg, and rump
hogget * the flesh of a juvenile sheep used for food
honeycomb * tripe from the second stomach of a ruminant, such as a cow
honey-rore * honeydew or nectar; a sweet substance secreted by aphids, inter alia, of both medicinal and mythological repute as a wholesome source of nutrition
hough * a widespread dialectal variant of hock, being a knuckle of ham or pork
hypenemy * a “wind-egg,” one in some way addled or rotten
ikary * caviar; unfertilized fish eggs salted and prepared as a luxury food item
inchpin * select deer organ meats or “sweetbreads”
ireness-bag * curdled milk from the stomach of a calf, used in cheesemaking
isinglass * a form of gelatin obtained from fish bladders, used to make fruit jellies
jabugo * the signature ham of Huelva, and best-known variety of jamón ibérico
jambonneau * a deboned chicken leg filled with forcemeat to resemble a mini ham
Jarlsberg * a hard, yellow Norwegian cheese of global market reach and renown
jerky * jerked meat; typically lean beef cut into strips and cured in the hot open air
jibbings * the last strainings of Scottish milk
John Dory * a widely distributed and popular white-fleshed table fish
kabanos * Polish smoked pork sausage
kasseri * a rather rubbery Greek-Turkish cheese, though ideal for melting
katsuobushi * blocks or flakes of Japanese tunny, dried, fermented, and smoked
kebbuck * a Scottish cheese wheel
keema * Indian minced meat
kefalotyri * a salty, white Greek-Cypriot cheese, especially suited for grating
keftedes * Greek-style meatballs
khorovats * Armenian barbecued meat, or shish kebabs; a national dish
kielbasa * Polish ground pork sausage
kippers * smoked herrings
klipfish * a codfish, split, salted, and sun-dried
knackwurst * a highly seasoned, shorter, and plumper version of the frankfurter
köttbullar * Swedish-style meatballs
krautfurter * a frankfurter dressed or drilled with sauerkraut
kumminost * Swedish “cumin cheese”
labneh * a Middle Eastern soft cream cheese made from strained yoghurt
lachsschinken * smoked and rolled double pork loin; a German butchery product
lactoline * an early, though now long vanished, evaporated milk product
ladotyri * a Lesbos cheese preserved in extra-virgin olive oil, made since antiquity
laitance * a culinary term for soft roe, ripe fish sperm or testes served as a delicacy
langoustines * Dublin Bay prawns, prepared and cooked as an item on a menu
lardoon * a sliver of bacon inserted into another meat in the process of larding
lavignon * an edible French mollusc
leghorn * a Mediterranean chicken renowned for its egg production capacity
lights * the lungs of game or livestock animals used as food
Limburger * a surface-ripened Belgian cheese, notorious for its pungent odour
Liptauer * a spread of Hungarian soft cheese seasoned with paprika
littleneck * a young quahog clam, quite edible raw
Livarot * an appellation-controlled ripened soft cheese from Normandy
livermush * a coarse pâté of pig liver and head parts from North Carolina
lomo * Spanish beef tenderloin
longhorn * a Texas beef cattle breed; alternatively, a variety of American cheddar
loukaniko * Greek pork sausage
lox * Jewish smoked salmon
luderick * a herbivorous Australian food fish, also known as the black bream
lutefisk * Nordic dried whitefish softened in lye prior to boiling and serving
mahi-mahi * the flesh of the common dolphinfish; loosely, dolphin meat
mako * the flesh of the shortfin mackerel shark; loosely, shark meat
mananosay * an edible soft-shelled clam
manchego * cheese of La Mancha
manuka * a monofloral honey with many alleged health benefits for consumers
manzo * beef, in gastronomic parlance
margarine * a substitute butter spread prepared from vegetable oils and animal fats
marsoline * historically, a Florentine cheese esteemed the best in all Italy in its day
mascarpone * a mild and easy-to-spread Italian cream cheese
mashonzha * gourmet edible caterpillars widely enjoyed across southern Africa
matambre * an Argentinian speciality beef cut, thinner than the American flanksteak
matjesherring * young herring, salted and soused
medallions * small, flat, usually round cuts or servings of either meat or fish
megapodes * Australasian scrubfowl; their eggs and meat serve human consumers
merguez * a heavily spiced Maghrebi sausage made with beef or mutton
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