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Information about Cold Cut

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A tray of assorted cold cuts.
Cold cuts are cheeses or precooked or cured meat, often sausages or meat loaves, that are sliced and usually served cold on sandwiches or on party trays. They can be bought pre-sliced in vacuum packs at a supermarket or grocery store, or they can be purchased at a delicatessen or deli counter, where they might be sliced to order. Most pre-sliced cold cuts are higher in fat and sodium than those that are sliced to order.

Cold cuts are also known as lunch meats, luncheon meats, sandwich meats, cooked meats, sliced meats, cold meats and deli meats. In commonwealth countries and the UK, luncheon meat refers specifically to products that can include mechanically reclaimed meat and (pre BSE), offal.

Types of cold cuts

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Mortadella, a common Deli Meat in Italy and whole Europe, Canada, United States of America, England and Australia.

See also

sausage is a type of food usually consisting of ground meat, animal fat, salt, and spices, and sometimes other ingredients such as herbs, sometimes packed in a casing. Sausage making is a very old food preservation technique.
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Meatloaf is a meat dish consisting of seasoned ground meat (usually ground beef or a combination of ground beef with veal, lamb, or pork), which is formed into a loaf shape and baked or smoked.
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sandwich is a food item typically made of one or two slices of leavened bread between which are laid one or more layers of meat, vegetable, cheese or jam. The bread can be used as is, or it can be coated with butter, oil, or other optional or traditionally provided condiments or
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supermarket is a departmentalized self-service store offering a wide variety of food and household merchandise. It is larger in size and has a wider selection than a traditional grocery store and it is smaller than a hypermarket.
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grocery store is a store established primarily for the retailing of food. You buy food at a grocery store. A grocer, the owner of a grocery store, stocks different kinds of foods from assorted places and cultures, and sells them to customers.
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This article is about food stores. For the movie, see Delicatessen (film). For the band, see Delicatessen (band).
A delicatessen is a type of store.
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Fat

Fat may refer to:
  • Fat, a group of compounds that are generally soluble in organic solvents and largely insoluble in water
  • Adipose tissue, an anatomical term for loose connective tissue composed of adipocytes

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Sodium (IPA: /ˈsəʊdiəm/) is a chemical element which has the symbol Na (Latin: natrium), atomic number 11, atomic mass 22.9898 g/mol, common oxidation number +1.
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Beerwurst is a German cooked, smoked sausage with a garlicky flavor and dark red color. It is seasoned with black peppercorns, paprika, and mustard seeds for flavor.

It is usually sold as sandwich meat.

Fresh beerwurst will last for two days in the refrigerator.
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Blood Tongue or Zungenwurst is a variety of German blood sausage. It is a large link sausage that is made with pig's blood, suet, bread crumbs and oatmeal with chunks of pickled pig's tongue added. It is commonly sliced and browned in butter or bacon fat prior to consumption.
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Bologna Sausage is an American version of the Italian mortadella (a finely hashed/ground pork sausage with lard pieces, which originated in the Italian city of Bologna). The American version can alternatively be made out of chicken, turkey, beef, pork, or soybeans.
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Lebanon bologna is a type of semi-dry sausage similar in appearance and texture to salami, although it is somewhat darker colored. Made from salted beef, it has a distinctive smoky taste, owing to the smoking process by which it is cured.
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The term Olive loaf can refer to two different food products, either thinly-sliced bologna embedded with sliced pimento and olives, or a bread loaf laced with whole olives.

The luncheon meat often also contains garlic, basil or sweet peppers for additional flavor.
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Braunschweiger (named after Braunschweig, Germany) is a type of liverwurst (pork liver sausage), which is nearly always smoked.

Braunschweiger is very rich, and has a very high amount of Vitamin A, iron and protein.
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Bresaola is air-dried salted beef eye of round that has been aged about 2-3 months until it becomes hard and a dark red, almost purple colour. It is lean, has a sweet, musty smell and is tender. It originated in Valtellina, a valley in the Alps of northern Italy's Lombardy region.
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Capicola, or coppa, is an Italian cold cut (salume). It is made from a piece of pork shoulder, dry-cured whole . The name is from "Coppa," Italian for cured meat (alternatively from capo—head), and "collo," the neck (and shoulder) of a pig.
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Cheese is a solid food made from the milk of cows, goats, sheep and other mammals. Cheese is made by coagulating milk. This is accomplished by first acidification with a bacterial culture and then employing an enzyme, rennet (or rennet substitutes) to coagulate the milk to "curds
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Chicken is the meat derived from the domestic chicken. It is the most common type of poultry in the world, and is frequently prepared as food in a large number of ways.

History

Chicken as a food product is mentioned in Chinese documents from around 1400 BC.
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Chorizo (in Spanish; IPA: [tʃo'riθo] or [tʃoɹ'ɪso]) or Chouriço (in Portuguese) is a term encompassing several types of pork sausage originating from the Iberian Peninsula.
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Beef

Beef Cut: Brisket
Steak Type: Corned beef
Corned beef is a cut of beef (usually brisket, but sometimes round or silverside) cured or pickled in a seasoned brine. The "corn" in "corned beef" refers to the "corn" or grains of coarse salts used to cure it.
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Cotechino Modena or Cotechino di Modena, also sometimes spelled cotecchino or coteghino, is a fresh sausage made from pork, fatback, and pork rind, and comes from Modena, Italy, where it has PGI status.
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Devon is a type of manufactured meat product sold in Australia. It is also referred to as "Polony" in Western Australia, "Luncheon" in Queensland, "Fritz" in South Australia and "Strasbourg" or "Stras" in Victoria. Devon would be classed as "Luncheon Meat" in the UK.
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Gelbwurst, meaning "yellow sausage" is a traditional sausage from Bavaria, Germany. It was invented in 1905 and is made from pork, veal and mixed spices such as ginger and nutmeg. There used to be brains in it, which there is no more.
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ham is the thigh and rump of any animal that is slaughtered for meat, but the term is usually restricted to a cut of pork, the haunch of a pig or boar. Although it can be cooked and served fresh, most ham is cured in some fashion.

Ham can either be dry-cured or wet-cured.
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Prosciutto (IPA: [proˈʃuːto]) is the Italian word for ham. In English the word refers only to dry-cured ham; in American English usage it often refers to dry-cured hams from central and northern Italy such as
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Head cheese (AmE) or brawn (BrE) is in fact not a cheese, but rather a terrine of meat from the head of a calf or pig (sometimes a sheep or cow) that would not otherwise be considered appealing. It may also include meat from the feet and heart.
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Jagdwurst (which means hunting sausage) is a German cooked sausage made of lean beef and pork, as well as belly of pork, salt, pepper, garlic, mustard seed, capsicum, mace, cardamom and water, which makes the sausage juicy.
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Krakauer (also Kracauer and Krakouer) is a German word meaning "from Krakau", referring to the Polish city Kraków. It may refer to:
  • Andrew J.

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Krakowska (pronounced: krah-KOV-skah) is a type of Polish sausage (kielbasa), usually served as a cold cut. The name derives from Poland’s previous capital of Kraków.
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Kraków
Cracow
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