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. Coldcut: Jonathan More (left) & Matt Black Coldcut is a duo comprising English DJs Matt Black and Jonathan More. ... Image File history File links Metadata Size of this preview: 800 × 600 pixelsFull resolution (1600 × 1200 pixel, file size: 944 KB, MIME type: image/jpeg) File historyClick on a date/time to view the file as it appeared at that time. ... Image File history File links Metadata Size of this preview: 800 × 600 pixelsFull resolution (1600 × 1200 pixel, file size: 944 KB, MIME type: image/jpeg) File historyClick on a date/time to view the file as it appeared at that time. ... This article is about the prepared meat. ... This article is about the meat dish. ... An Italian sandwich. ... Packaged food aisles in a Fred Meyer store in Portland, Oregon A supermarket is a departmentalized self-service store offering a wide variety of food and household merchandise. ... For a large scale grocery store, see supermarket. ... This article is about food stores. ... For other uses, see FAT. Fats consist of a wide group of compounds that are generally soluble in organic solvents and largely insoluble in water. ... For sodium in the diet, see Edible salt. ...

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. Mechanically separated meat (MSM), also known as mechanically recovered meat (MRM) is a paste-like and batter-like meat product produced by forcing beef, pork or chicken bones, with attached edible meat, under high pressure through a sieve or similar device to separate the bone from the edible meat tissue. ... Classic image of a cow with BSE. A notable feature of such disease is the inability (of the infected animal) to stand. ...

Types of cold cuts

• Bierwurst or beerwurst
• Blood tongue (zungenwurst)
• Bologna
  • Lebanon
  • Olive loaf
  • Pepper loaf
• Braunschweiger
• Bresaola
• Capicola (coppa)
• Cheese
• Chicken breast
• Chorizo
• Corned beef
• Cotecchino
• Devon (sausage)
• Gelbwurst
• Ham
  • Boiled
  • Cooked
  • Prosciutto
  • Smoked
• Head cheese
• Jagdwurst
• Krakauer or krakowska, (Kraków-style pork sausage)
• Liverwurst
• Meatloaf
• Mortadella

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

• Pastrami
• Polony
• Roast beef
• Roast pork
• Salceson, head cheese
• Salami
  • Coppa
  • Finocchiona
  • Italian-style
  • Jewish-style
  • Pepperoni
  • Sopressata
• Smoked meat
• Sulze
• Summer sausage
• Turkey breast
• Veal loaf

This article does not cite any references or sources. ... Blood Tongue or Zungenwurst is a variety of German blood sausage. ... 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). ... Olive loaf is bologna embedded with black or green olives that are stuffed with pimentos. ... Braunschweiger (named after Braunschweig, Germany) is a type of pork liver sausage, nearly always smoked, distinguished from other liverwurst in that it is soft enough to be used as a spread (and typically is). ... Bresaola is air-dried salted beef fillet that has been aged about 2-3 months until it becomes hard and a dark red, almost purple colour. ... Capicola is an Italian cold cut or salumi. ... Cheese is a solid food made from the milk of cows, goats, sheep, and other mammals. ... Roast Chicken Not including 32% bones. ... Chorizo (in Spanish; IPA: [tʃoriθo] or [tʃoɹɪso]) or Chouriço (in Portuguese) is a term encompassing several types of pork sausage originating from the Iberian Peninsula. ... Corned beef is a cut of beef (usually brisket, but sometimes round) cured or pickled in a seasoned brine. ... Cooked and Ready. ... Devon is a type of manufactured meat product sold in Australia (also referred to as Polony particularly in Western Australia, and as Fritz in South Australia). ... This article does not cite any references or sources. ... For other meanings of ham or Ham, see Ham (disambiguation). ... Prosciutto Prosciutto (IPA: ) is the Italian word for ham, used in English to refer to dry-cured ham (prosciutto crudo). ... Head cheese is in fact not a cheese, but rather a terrine made of meat taken from the head of a calf or pig (sometimes a sheep or cow) that would not otherwise be considered appealing. ... 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. ... Krakauer, Kracauer, Krakower, Krakowski/a (means: ...-of Cracow, Cracovienne; person or pedigree from Cracow, any thing from/of Cracow): Krakauer Krakauer or krakowska is Kraków-style pork sausage, see also cold cut Alexander Krakauer (1866 - 1894), Austrian composer David Krakauer, US clarinettist Dr. Krakauer, a rabbi of Thorn from... Krakowska (pronounced: krah-KOV-skah) is a type of kiełbasa, usually served as a cold cut. ... For other uses, see Krakow (disambiguation). ... Slices of Liverwurst Liverwurst, literally meaning liver sausage, is a typical sausage served in Germany (German: Leberwurst) and the Netherlands (Dutch: leverworst). ... This article is about the meat dish. ... Romano Mortadella Mortadella, a type of bologna, is a finely hashed/ground heat-cured pork sausage which incorporates at least 15% small cubes of baby fat (principally the hard fat from the neck of the pig). ... Image File history File links Mortadella. ... Image File history File links Mortadella. ... Romano Mortadella Mortadella, a type of bologna, is a finely hashed/ground heat-cured pork sausage which incorporates at least 15% small cubes of baby fat (principally the hard fat from the neck of the pig). ... For other uses, see Europe (disambiguation). ... For other uses, see England (disambiguation). ... Pastrami Pastrami is a popular deli meat made from chiefly red meat. ... Devon is a type of manufactured meat product sold in Australia (also referred to as Polony particularly in Western Australia, and as Fritz in South Australia). ... Sunday roast consisting of roast beef, roast potatoes, vegetables and Yorkshire pudding A dinner of roast beef, potatoes, and green beans Roast beef (is a cut of beef which is roasted in an oven. ... Salceson is a type of head cheese found in Polish cuisine. ... Head cheese is in fact not a cheese, but rather a terrine made of meat taken from the head of a calf or pig (sometimes a sheep or cow) that would not otherwise be considered appealing. ... This article does not cite any references or sources. ... Coppa is a traditional Italian dry cured pork shoulder or neck, and could be considered the pork counterpart of the air dried, cured beef bresaola. ... For other uses, see Jew (disambiguation). ... This article does not cite any references or sources. ... Supermarket Sopressata salami. ... Smoked Meat sandwich, served with coleslaw, potato chips and half a pickle Smoked meat is a method of preparing cured meats which originated among the Jews of Central Europe; and is often associated with Montreal, Quebec, Canada. ... Summer sausage is the general term for any sausage that can be kept without the need of refrigeration. ... Species Meleagris gallopavo (modern) Meleagris ocellata (historical) The domesticated turkey is a large poultry bird raised for food. ...

See also

• Charcuterie
• Salumi