Lunch meats—also known as cold cuts, luncheon meats, cooked meats, sliced meats, cold meats, sandwich meats, and deli meats—are precooked or cured meats that are sliced and served cold or hot. They are typically served in sandwiches or on a tray. They can be purchased pre-sliced, usually in vacuum packs, or they can be sliced to order.

Types

* Bresaola * Chicken breast * Chicken loaf (also known as chicken roll) *

Corned beef Corned beef, or salt beef in some of the Commonwealth of Nations, is salt-cured brisket of beef. The term comes from the treatment of the meat with large-grained rock salt, also called "corns" of salt. Sometimes, sugar and spices are adde ...

* Cotechino * Dutch loaf * Ham ** Baked ** Boiled ** Chipped chopped ** Cooked ** ''Éisleker'' ** '' Jamón'': ''serrano'' or ''ibérico'' **

Prosciutto ''Prosciutto crudo'', in English often shortened to prosciutto ( , ), is Italian uncooked, unsmoked, and dry-cured ham. ''Prosciutto crudo'' is usually served thinly sliced. Several regions in Italy have their own variations of ''prosciutto cru ...

** Smoked * Head cheese ** Salceson * Meatloaf ** Ham and cheese loaf ** Olive loaf ** Pepper loaf ** Pimento loaf **

Spice A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring or coloring food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of plants used for flavoring or as a garnish. Spices a ...

d luncheon loaf **

Veal Veal is the meat of calves, in contrast to the beef from older cattle. Veal can be produced from a calf of either sex and any breed, however most veal comes from young male calves of dairy breeds which are not used for breeding. Generally, ...

loaf * Mortadella * Pork roll * Roast beef * Roast

lamb Lamb or The Lamb may refer to: * A young sheep * Lamb and mutton, the meat of sheep Arts and media Film, television, and theatre * ''The Lamb'' (1915 film), a silent film starring Douglas Fairbanks Sr. in his screen debut * ''The Lamb'' (1918 ...

* Roast

pork Pork is the culinary name for the meat of the domestic pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BCE. Pork is eaten both freshly cooked and preserved ...

Sausage A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs may be included as fillers or extenders. ...

s **'' Bierwurst'' or ''beerwurst'' ** Blood tongue (''Zungenwurst'') **

Bologna Bologna (, , ; egl, label=Emilian language, Emilian, Bulåggna ; lat, Bononia) is the capital and largest city of the Emilia-Romagna region in Northern Italy. It is the seventh most populous city in Italy with about 400,000 inhabitants and 1 ...

, Polony ***

Lebanon Lebanon ( , ar, لُبْنَان, translit=lubnān, ), officially the Republic of Lebanon () or the Lebanese Republic, is a country in Western Asia. It is located between Syria to Lebanon–Syria border, the north and east and Israel to Blue ...

** Braunschweiger *** '' Brühwurst'' *** '' Mettwurst'' **

Chorizo Chorizo (, from Spanish ; similar to but distinct from Portuguese ) is a type of pork cured meat originating from the Iberian Peninsula. In Europe, chorizo is a fermented, cured, smoked meat, which may be sliced and eaten without cooking, o ...

Devon Devon ( , historically known as Devonshire , ) is a ceremonial and non-metropolitan county in South West England. The most populous settlement in Devon is the city of Plymouth, followed by Devon's county town, the city of Exeter. Devon is ...

** '' Extrawurst'' ** '' Gelbwurst'' ** '' Jagdwurst'' ** '' Krakowska'' (

Kraków Kraków (), or Cracow, is the second-largest and one of the oldest cities in Poland. Situated on the Vistula River in Lesser Poland Voivodeship, the city dates back to the seventh century. Kraków was the official capital of Poland until 159 ...

-style pork sausage) ** ''

Kabanos Kabanos (; plural: ''kabanosy''), also known as cabanossi or kabana, is a long, thin, dry sausage usually made of pork which originated in Poland. They are smoky in flavor, and can be soft or very dry in texture depending on freshness. Typically ...

'' ** ''

Myśliwska Kielbasa myśliwska ('hunter's sausage') is a type of kielbasa (Polish sausage). Lightly smoked and dried, its ingredients are pork, salt, pepper, and juniper. It is typically around long and in diameter. At least one brand, made in Poland but s ...

'' ** Liverwurst ** '' Prasky'' ** Morcilla **

Salami Salami ( ) is a cured sausage consisting of fermented and air-dried meat, typically pork. Historically, salami was popular among Southern, Eastern, and Central European peasants because it can be stored at room temperature for up to 45 da ...

*** Alpino ***

Capicola Capocollo () or coppa () is a traditional Italian and Corsican pork cold cut ('' salume'') made from the dry-cured muscle running from the neck to the fourth or fifth rib of the pork shoulder or neck. It is a whole-muscle salume, dry cured, ...

***

Finocchiona Finocchiona () is a salami variety, typical of Tuscany, Florence area. It is characterized by the use of fennel. Origins Finocchiona originated in the Renaissance, and possibly even before, in the Late Middle Ages.Ruggero Larco. "La finocchion ...

*** Italian-style *** Jewish-style *** Pepperoni *** '' Soppressata'' ** Salchichón ** ''

Saucisson sec Saucisson () or saucisson sec is a family of thick, dry-cured sausages in French cuisine. Typically made of pork, or a mixture of pork and other meats, saucisson are a type of charcuterie similar to salami or summer sausage. Origin Saucisso ...

'' (dry, maturing, salty, savoury-tasting French salami) ** Sausagemeat stuffing ** Summer sausage ** '' Teewurst'' * Smoked meat ** Montreal-style smoked meat ** Pastrami *

Tongue The tongue is a muscular organ in the mouth of a typical tetrapod. It manipulates food for mastication and swallowing as part of the digestive process, and is the primary organ of taste. The tongue's upper surface (dorsum) is covered by taste bu ...

Turkey breast Turkey meat, commonly referred to as just turkey, is the meat from turkeys, typically domesticated turkeys but also wild turkeys. It is a popular poultry dish, especially in North America, where it is traditionally consumed as part of cultural ...

* Spam and Treet

Health

Most pre-sliced lunch meats are higher in fat,

nitrates Nitrate is a polyatomic ion with the chemical formula . Salts containing this ion are called nitrates. Nitrates are common components of fertilizers and explosives. Almost all inorganic nitrates are soluble in water. An example of an insol ...

, and

sodium Sodium is a chemical element with the symbol Na (from Latin ''natrium'') and atomic number 11. It is a soft, silvery-white, highly reactive metal. Sodium is an alkali metal, being in group 1 of the periodic table. Its only stable ...

than those that are sliced to order, as a larger exposed surface requires stronger preservatives. As a result, processed meats may significantly contribute to incidence of

heart disease Cardiovascular disease (CVD) is a class of diseases that involve the heart or blood vessels. CVD includes coronary artery diseases (CAD) such as angina and myocardial infarction (commonly known as a heart attack). Other CVDs include stroke, ...

and

diabetes Diabetes, also known as diabetes mellitus, is a group of metabolic disorders characterized by a high blood sugar level (hyperglycemia) over a prolonged period of time. Symptoms often include frequent urination, increased thirst and increased ...

, even more so than

red meat In gastronomy, red meat is commonly red when raw and a dark color after it is cooked, in contrast to white meat, which is pale in color before and after cooking. In culinary terms, only flesh from mammals or fowl (not fish) is classified as ...

. A prospective study following 448,568 people across Europe, showed a positive association between processed meat consumption and mortality caused by cardiovascular disease and cancer. Similarly, a prospective study in the US following half a million people flagged a similar association between death and increased processed meat consumption. The World Cancer Research Fund International guidelines on cancer prevention recommend avoiding all processed meats.

Safety

In 2011, the US

Centers for Disease Control and Prevention The Centers for Disease Control and Prevention (CDC) is the national public health agency of the United States. It is a United States federal agency, under the Department of Health and Human Services, and is headquartered in Atlanta, Georg ...

advises that those over age 50 reheat lunch meats to "steaming hot" and use them within four days.

References

External links

* {{Sausage Dried meat Meat Sandwiches World cuisine Lunch Types of food Sliced foods

Types

Health

Safety

See also

References

External links