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 meat, 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 sp ...

* Cotechino * Dutch loaf * Ham ** Baked ** Boiled ** Chipped chopped ** Cooked ** ''Éisleker'' ** '' Jamón'': ''serrano'' or ''ibérico'' ** Prosciutto ** Smoked * Head cheese ** Salceson * Meatloaf ** Ham and cheese loaf ** Olive loaf ** Pepper loaf ** Pimento loaf ** Spiced 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, v ...

loaf *

Mortadella Mortadella () is a large Italian cuisine, Italian sausage or luncheon meat (''salumi, salume'' ) made of finely hashed or ground heat-cured pork, which incorporates at least 15% small cubes of pork fat (principally the hard fat from the neck o ...

* Pork roll * Roast beef * Roast lamb * Roast pork * Sausages **'' Bierwurst'' or ''beerwurst'' **

Blood tongue Blood tongue, or ''Zungenwurst'' (translation ''tongue sausage''), 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. I ...

(''Zungenwurst'') ** Bologna, Polony *** Lebanon ** 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, or ...

** Devon ** '' Extrawurst'' ** '' Gelbwurst'' ** '' Jagdwurst'' ** '' Krakowska'' ( Kraków-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 *** Alpino *** Capicola ***

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 Teewurst () is a German sausage made from two parts raw pork (and sometimes beef) and one part bacon; they are minced, seasoned and packed in casings (mostly porous artificial casings) before being smoked over beech wood. The sausage then has t ...

'' * Smoked meat ** Montreal-style smoked meat ** Pastrami * Tongue *

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 Spam may refer to: * Spam (food), a canned pork meat product * Spamming, unsolicited or undesired electronic messages ** Email spam, unsolicited, undesired, or illegal email messages ** Messaging spam, spam targeting users of instant messaging ( ...

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 insoluble ...

, and sodium 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, hea ...

and diabetes, even more so than red meat. 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 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