Cold cut
Encyclopedia
Curing (food preservation)
Curing refers to various food preservation and flavoring processes, especially of meat or fish, by the addition of a combination of salt, nitrates, nitrite or sugar. Many curing processes also involve smoking, the process of flavoring, or cooking...
meat, often sausage
Sausage
A sausage is a food usually made from ground meat , mixed with salt, herbs, and other spices, although vegetarian sausages are available. The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Typically, a sausage is formed in a casing traditionally made...
s or meat loaves
Meatloaf
Meatloaf is a dish of ground meat formed into a loaf shape and baked or smoked. The loaf shape is formed by either cooking it in a loaf pan, or forming it by hand on a flat baking pan...
, that are sliced and usually served cold on sandwich
Sandwich
A sandwich is a food item, typically consisting of two or more slices of :bread with one or more fillings between them, or one slice of bread with a topping or toppings, commonly called an open sandwich. Sandwiches are a widely popular type of lunch food, typically taken to work or school, or...
es or on party trays. They can be bought pre-sliced in vacuum packs at a supermarket
Supermarket
A supermarket, a form of grocery store, is a self-service store offering a wide variety of food and household merchandise, organized into departments...
or grocery store
Grocery store
A grocery store is a store that retails food. A grocer, the owner of a grocery store, stocks different kinds of foods from assorted places and cultures, and sells these "groceries" to customers. Large grocery stores that stock products other than food, such as clothing or household items, are...
, or they can be purchased at a delicatessen
Delicatessen
Delicatessen is a term meaning "delicacies" or "fine foods". The word entered English via German,with the old German spelling , plural of Delikatesse "delicacy", ultimately from Latin delicatus....
or deli counter, where they might be sliced to order. Most pre-sliced cold cuts are higher in fat
Fat
Fats consist of a wide group of compounds that are generally soluble in organic solvents and generally insoluble in water. Chemically, fats are triglycerides, triesters of glycerol and any of several fatty acids. Fats may be either solid or liquid at room temperature, depending on their structure...
and sodium
Sodium
Sodium is a chemical element with the symbol Na and atomic number 11. It is a soft, silvery-white, highly reactive metal and is a member of the alkali metals; its only stable isotope is 23Na. It is an abundant element that exists in numerous minerals, most commonly as sodium chloride...
than those that are sliced to order, as a larger exposed surface requires stronger preservatives. In any case, the CDC advises that those over 50 reheat cold cuts to "steaming hot" 165 °F and use them within four days.
Cold cuts also may be known as lunch meats, luncheon meats, sandwich meats, cooked meats, sliced meats, cold meats and deli meats. In Commonwealth countries and the U.K., luncheon meat refers specifically to products that can include mechanically reclaimed meat, and (pre BSE
Bovine spongiform encephalopathy
Bovine spongiform encephalopathy , commonly known as mad-cow disease, is a fatal neurodegenerative disease in cattle that causes a spongy degeneration in the brain and spinal cord. BSE has a long incubation period, about 30 months to 8 years, usually affecting adult cattle at a peak age onset of...
) offal
Offal
Offal , also called, especially in the United States, variety meats or organ meats, refers to the internal organs and entrails of a butchered animal. The word does not refer to a particular list of edible organs, which varies by culture and region, but includes most internal organs other than...
. In British English, the terms cold meats, cooked meats, or sliced meats are used instead.
Popular
The SpanishSpanish language
Spanish , also known as Castilian , is a Romance language in the Ibero-Romance group that evolved from several languages and dialects in central-northern Iberia around the 9th century and gradually spread with the expansion of the Kingdom of Castile into central and southern Iberia during the...
word for cold cut, fiambre, is used in Latin American
Latin America
Latin America is a region of the Americas where Romance languages – particularly Spanish and Portuguese, and variably French – are primarily spoken. Latin America has an area of approximately 21,069,500 km² , almost 3.9% of the Earth's surface or 14.1% of its land surface area...
street slang to refer to a dead body (more common in Chile
Chile
Chile ,officially the Republic of Chile , is a country in South America occupying a long, narrow coastal strip between the Andes mountains to the east and the Pacific Ocean to the west. It borders Peru to the north, Bolivia to the northeast, Argentina to the east, and the Drake Passage in the far...
and Argentina
Argentina
Argentina , officially the Argentine Republic , is the second largest country in South America by land area, after Brazil. It is constituted as a federation of 23 provinces and an autonomous city, Buenos Aires...
).
In Guatemala
Guatemala
Guatemala is a country in Central America bordered by Mexico to the north and west, the Pacific Ocean to the southwest, Belize to the northeast, the Caribbean to the east, and Honduras and El Salvador to the southeast...
, a cold cut is a traditional dish eaten in November. It is eaten the first and second day of the month to celebrate "El día de Todos los Santos" and "El día de Todos los Difuntos". There are two types: red and white.
Types
- Bierwurst or beerwurstBeerwurstBierwurst is a German cooked, smoked Brühwurst sausage originally from Bavaria, with a garlicky flavor and dark red color. It is seasoned with black peppercorns, paprika, and mustard seeds for flavor....
- Blood tongueBlood tongueBlood Tongue, or Zungenwurst, is a variety of German head cheese with blood. It is a large head cheese that is made with pig's blood, suet, bread crumbs and oatmeal with chunks of pickled beef tongue added. Has a slight resemblance to blood sausage. It is commonly sliced and browned in butter or...
(zungenwurst) - BolognaBologna sausageBologna sausage is an American sausage derived from and definitely not similar to the Italian mortadella . It is commonly called boloney, baloney or, more formally, bologna...
- LebanonLebanon bolognaLebanon bologna is a type of cured, smoked, fermented, semi-dry sausage. This all-beef sausage is similar in appearance and texture to salami, although it is somewhat darker colored. Lebanon bologna has a distinct tangy flavor, more so than other fermented meat products such as summer sausage...
- Lebanon
- BraunschweigerBraunschweigerBraunschweiger is a type of liverwurst which, if stuffed in natural casings, is nearly always smoked...
- BresaolaBresaolaBresaola or brisaola is air-dried, salted beef that has been aged two or three months until it becomes hard and turns a dark red, almost purple colour. It is made from top round, and is lean and tender, with a sweet, musty smell...
- CapicolaCapicolaCapocollo , or coppa, is a traditional Calabrian Italian cold cut made from pork shoulder or neck, and dry-cured whole. The name coppa is Italian for nape, while capocollo comes from capo—head—and collo—neck—of a pig. The Italian spelling, "capocollo'", is derived from Latin, "caput collum"...
(coppa) - Chicken breastChicken (food)Chicken is the most common type of poultry in the world, and is prepared as food in a wide variety of ways, varying by region and culture.- History :...
- Chicken Loaf (also known as Chicken roll)
- Chipped chopped ham
- ChorizoChorizoChorizo is a term encompassing several types of pork sausages originating from the Iberian Peninsula.In English, it is usually pronounced , , or , but sometimes ....
- Corned beefCorned beefCorned beef is a type of salt-cured beef products present in many beef-eating cultures. The English term is used interchangeably in modernity to refer to three distinct types of cured beef:...
- CotechinoCotechinoThe cotechino is an Italian charcuterie product, similar to salami, but that has to be cooked - usually it is boiled at low heat for about four hours...
- Devon (sausage)Devon (sausage)Devon is a type of manufactured meat product sold in Australia and New Zealand. It is usually served in a sandwich, often with tomato sauce and can also be fried in slices....
- Dutch LoafDutch Loaf"Dutch Loaf" is a luncheon meat made from coarse-ground lean Pork and Beef mixed or coated with savory spices, formed into a loaf shape and then smoked over a hardwood fire. It is a popular sandwich filler in America...
- GelbwurstGelbwurstGelbwurst, 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. Traditionally the sausage contained brains, though this is usually no longer the case. Despite this, it is still...
- Ham
- Baked
- Boiled
- Cooked
- JamónJamónJamón is the Spanish word for ham. In English it refers to certain types of dry-cured ham from Spain. There are two primary types of jamón: Jamón serrano and Jamón ibérico ....
: serranoJamón serranoJamón serrano is a type of jamón , which is generally served raw in thin slices, or occasionally diced. The French jambon de Bayonne and Italian prosciutto crudo are similar...
or ibéricoJamón ibéricoJamón ibérico, Iberian ham, also called pata negra, is a type of cured ham produced mostly in Spain, but also in some Portuguese regions where it is called presunto ibérico...
. - ProsciuttoProsciuttoProsciutto |ham]]) or Parma ham is a dry-cured ham that is usually thinly sliced and served uncooked; this style is called prosciutto crudo in Italian and is distinguished from cooked ham, prosciutto cotto....
- Smoked
- Head cheeseHead cheeseHead cheese , or brawn , is a cold cut that originated in Europe. A version pickled with vinegar is known as souse. Head cheese is not a cheese but a terrine or meat jelly made with flesh from the head of a calf or pig , and often set in aspic. Which parts of the head are used can vary, but the...
- SalcesonSalcesonSalceson is a type of head cheese found in Polish cuisine. There are several varieties of salceson which depend on the ingredients:* Black 'Salceson' which contains blood* White 'Salceson' made with a mixture of seasoned meats, without blood...
- Salceson
- JagdwurstJagdwurstJagdwurst 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. Part of the meat is very finely minced, but another part retains its structure...
- KrakauerKrakauerKrakauer is a German word meaning "from Krakau", referring to the Polish city Kraków. It may refer to:* Siegfried Kracauer , German journalist, sociologist, and film critic...
or krakowskaKrakowskaKrakowska is a type of Polish sausage , usually served as a cold cut. The name derives from South-East Poland’s city of Kraków . It is made from cuts of lean pork, seasoned with pepper, allspice, coriander, and garlic, packed into large casings, and smoked...
, (KrakówKrakówKraków also Krakow, or Cracow , is the second largest and one of the oldest cities in Poland. Situated on the Vistula River in the Lesser Poland region, the city dates back to the 7th century. Kraków has traditionally been one of the leading centres of Polish academic, cultural, and artistic life...
-style pork sausage) - LiverwurstLiverwurstThe German , that translates literally as "liver sausage," is the typical sausage served in Germany, Austria, Hungary, Serbia, Slovenia, the Netherlands, Finland, Sweden and Romania . Liverwurst normally contains pigs' livers, rather than calves' livers and also contains veal...
- MeatloafMeatloafMeatloaf is a dish of ground meat formed into a loaf shape and baked or smoked. The loaf shape is formed by either cooking it in a loaf pan, or forming it by hand on a flat baking pan...
- Olive loafOlive loafThe term Olive loaf can refer to two different food products, either a type of meatloaf embedded with pimento-stuffed green olives, or a type of bread where the loaf is laced with whole olives....
- Pepper loaf
- Pimento loafPimento loafPimiento Loaf, also commonly spelled Pimento Loaf, also called Pickle and Pimiento Loaf or P&P Loaf, is a loaf-type luncheon meat containing finely chopped beef and pork, as well as chopped pickles and pimientos. After being formed into a loaf and cooked, the loaf is kept whole so it can be sliced...
- Ham & cheese loaf
- SpiceSpiceA spice is a dried seed, fruit, root, bark, or vegetative substance used in nutritionally insignificant quantities as a food additive for flavor, color, or as a preservative that kills harmful bacteria or prevents their growth. It may be used to flavour a dish or to hide other flavours...
d luncheon loaf - VealVealVeal is the meat of young cattle , as opposed to meat from older cattle. Though veal can be produced from a calf of either sex and any breed, most veal comes from male calves of dairy cattle breeds...
loaf
- Olive loaf
- MortadellaMortadellaMortadella is a large Italian sausage or cold cut made of finely hashed or ground, heat-cured pork sausage, which incorporates at least 15% small cubes of pork fat . Mortadella is a staple product of Bologna, Italy...
- PastramiPastramiPastrami , is a popular delicatessen meat usually made from beef and, traditionally in Romania, also from pork and mutton. In Israel, "Pastrama" is the term used for sliced chicken and turkey. Like corned beef, pastrami was originally created as a way to preserve meat before modern refrigeration...
- PraskyPraskyPrasky, sometimes spelled praski, is a type of coarse-ground summer sausage or salami that is made from a specific recipe and unique to the Chicago area. It is manufactured by Chicago companies including Crawford Sausage and Bobak's. The origin of the name is Polish....
- PolonyDevon (sausage)Devon is a type of manufactured meat product sold in Australia and New Zealand. It is usually served in a sandwich, often with tomato sauce and can also be fried in slices....
- Roast beefRoast beefRoast beef is a dish of beef which is roasted in an oven. Essentially prepared as a main meal, the leftovers can be and are often served within sandwiches and sometimes is used to make hash...
- Roast porkPorkPork is the culinary name for meat from the domestic pig , which is eaten in many countries. It is one of the most commonly consumed meats worldwide, with evidence of pig husbandry dating back to 5000 BC....
- SalamiSalamiSalami is cured sausage, fermented and air-dried meat, originating from one of a variety of animals. Historically, salami has been popular among Southern European peasants because it can be stored at room temperature for periods of up to 10 years, supplementing a possibly meager or inconsistent...
- CapicolaCapicolaCapocollo , or coppa, is a traditional Calabrian Italian cold cut made from pork shoulder or neck, and dry-cured whole. The name coppa is Italian for nape, while capocollo comes from capo—head—and collo—neck—of a pig. The Italian spelling, "capocollo'", is derived from Latin, "caput collum"...
- Finocchiona
- ItalianItalyItaly , officially the Italian Republic languages]] under the European Charter for Regional or Minority Languages. In each of these, Italy's official name is as follows:;;;;;;;;), is a unitary parliamentary republic in South-Central Europe. To the north it borders France, Switzerland, Austria and...
-style - Jewish-style
- PepperoniPepperoniPepperoni is a spicy Italian-American variety of salami usually made from cured pork and beef, but poultry may be added, if labeled correctly, for less expensive versions. Pepperoni is characteristically soft, slightly smoky, and bright red in color...
- SopressataSopressataSoppressata is an Italian cured dry salami. Two principal types are made, a cured dry sausage typical of Basilicata, Apulia and Calabria, the other, a very different uncured salami, native to Tuscany and Liguria. Each of these varieties qualifies for prodotto agroalimentare tradizionale P.A.T....
- Capicola
- Saucisson sec (dry, maturing, salty, savoury-tasting French salami, made of pure pork only)
- Smoked meatSmoked meatSmoked meat is a method of preparing red meat which originates in prehistory. Its purpose is to preserve these protein-rich foods, which would otherwise spoil quickly, for long periods. There are two mechanisms for this preservation: dehydration and the antibacterial properties of absorbed smoke...
- Summer sausageSummer sausageSummer sausage is any sausage that can be kept without refrigeration. Summer sausage is usually a mixture of pork and other meat such as beef or venison. Summer sausage can be dried or smoked, and while curing ingredients vary significantly, curing salt is almost always used...
- TongueBeef tongueBeef tongue is the tongue of a cow. The human consumption of beef tongue dates back to the days of Paleolithic hunters, who preferred the fatty portions of the carcass including tongues, as well as organs, brains, feet, and marrow. Beef tongue is very high in fat, at almost 75% of its calories...
- Turkey breastDomesticated turkeyThe domesticated turkey is a large poultry bird. The modern domesticated form descends from the wild turkey , one of the two species of turkey ; in the past the ocellated turkey was also domesticated.The turkey is raised throughout temperate parts of the world and is a popular form of poultry,...
- Pratik