Lacón is a type of ham made from white breeds of pig, such as the Celta, Large White, Landrace and Duroc breeds. Lacón from the region of Galicia is especially well known, and in fact sports a Protected Geographical Indication status (PGI Lacón Gallego) there. PGI Lacón Gallego is made from six-month-old pigs, whose legs are bled, salted and cured, but never smoked. Lacón is featured in some of Galicia’s most famous traditional dishes, such as lacón con grelos (a stew made with lacón, potatoes and turnip tops) or lacón a la gallega (lacón with pimentón, a type of Spanish paprika) and olive oil.
A variety of top-quality almond, given its name due to the long shape of the fruit. Smooth and slightly sweet, it is, next to Marcona almonds, Spain´s most renowned almond.
Native Spanish breed of sheep with producing large quantities of milk, primarily concentrated in Navarre and the Basque Country. Milk from these sheep is used to make cheeses such as Idiazabal or Roncal (both PDO's). With respect to its meat, the Latxa breed is one of the two breeds accepted by the PGI Cordero de Navarra. The name Latxa comes from the Basque word meaning "coarse", in reference to the coarseness of its wool.
Baby lamb fed only on its mother’s milk ('lechazo' comes from 'leche', which means 'milk'). Also known as lechal, the term lechazo is generally used in the Duero valley, where roast-suckling lamb is the cornerstone of local gastronomy. In Aragón and Navarre it is known as ternasco (from the word 'tierno' - tender). There are presently four Protected Geographical Indications (PGI) in Spain that encompass the production of lamb, but only two (Lechazo de Castilla y León and Cordero de Navarra) that guarantee the production of this type of livestock, fed only on maternal milk until its slaughter. The PGI Cordero Manchego and Ternasco de Aragón allow complementary feeding of the animals with fodder and animal feed respectively, in addition to maternal milk. These lambs are also very high quality, the only difference being weight at slaughtering (lesser in lechazos) and taste (stronger in those fed with fodder or animal feed).
A variety of olive named for the milky colour of its pulp and the must it produces ('lechín' comes from 'leche', which means 'milk'). It is an early ripening olive with a low fat yield. It produces a very characteristic oil, quite fruity, but also highly unstable and sensitive to oxidation.
Lomo is the cut of pork known in English as the loin. Lomo, however, can be found in most restaurants and bars in Spain in two forms. The first, fresh and adobado- marinated in spices such as pimentón- to be had off the grill or frying pan. The second, embuchado or salted and cured like a ham.