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Lunch meats—also known as cold cuts, luncheon meats, cooked meats, sliced meats, cold 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.^[1] 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
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 loaf
Mortadella
Pork roll
Roast beef
Roast lamb
Roast pork
Salami
- Alpino
- Capicola
- Finocchiona
- Italian-style
- Jewish-style
- Pepperoni
- Soppressata
Sausages
- Bierwurst or beerwurst
- Blood tongue (Zungenwurst)
- Bologna, Polony
  - Lebanon
- Braunschweiger
  - Brühwurst
  - Mettwurst
- Chorizo
- Devon
- Extrawurst
- Gelbwurst
- Jagdwurst
- Krakowska (Kraków-style pork sausage)
- Kabanos
- Myśliwska
- Weisswurst
- Liverwurst
- Prasky
- Saucisson sec (dry, maturing, salty, savoury-tasting French salami)
- Sausagemeat stuffing
- Summer sausage
- Thuringian sausage
- Teewurst
Smoked meat
- Montreal-style smoked meat
- Pastrami
Tongue
Turkey breast
Spam and Treet

Regional differences

This section needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed.
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In Commonwealth countries, luncheon meat specifically refers to products that can include mechanically reclaimed meat and offal. In these countries, the terms "cold meats", "cooked meats", "deli meats", or "sliced meats" are used.

Latin America

In Guatemala, a lunch meat 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 (All Saints' Day) and El día de Todos los Difuntos (All Souls' Day). The two types are red and white. In Brazil, lunch meats and treats include olives, spam and mozzarella cheese.

Central Europe

Canned lunch meat came under investigation in Central Europe after an investigation into the Tulip Food Company, a Danish food processing company known worldwide for their specialization in canned meat. The investigation concluded that Tulip Food Company products do not contain 70% meat as expected (based on country standard). Rather, their products contained 18% pork meat, 39% mechanically separated chicken meat, and 18% mechanically separated pork meat.^[2]

Health

Most pre-sliced lunch meats are higher in fat, nitrates, and sodium than those that are sliced to order, as a larger exposed surface requires stronger preservatives.^[1] As a result, processed meats may significantly contribute to incidence of heart disease and diabetes, even more so than red meat.^[3]
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.^[4] Similarly, a prospective study in the US following half a million people flagged a similar association between death and increased processed meat consumption.^[5] The World Cancer Research Fund International guidelines on cancer prevention recommend avoiding all processed meats.^[6]

Safety

The US Centers for Disease Control and Prevention advises that those over age 50 reheat lunch meats to "steaming hot" 165 °F (74 °C) and use them within four days.^[7]

See also

Food portal

Smallgoods

Delicatessen

Charcuterie

List of dried foods

List of sandwiches

Dagwood sandwich

References

^ ^a ^b Phil Lempert (27 December 2006). "The 5 things you need to know about deli meats". Today Food. NBC News. Retrieved 17 March 2013.

^ "Velký test lunchmeatů. Tohle čtení chce silný žalude
In Guatemala, a lunch meat 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 (All Saints' Day) and El día de Todos los Difuntos (All Souls' Day). The two types are red and white. In Brazil, lunch meats and treats include olives, spam and mozzarella cheese.

Central EuropeCanned lunch meat came under investigation in Central Europe after an investigation into the Tulip Food Company, a Danish food processing company known worldwide for their specialization in canned meat. The investigation concluded that Tulip Food Company products do not contain 70% meat as expected (based on country standard). Rather, their products contained 18% pork meat, 39% mechanically separated chicken meat, and 18% mechanically separated pork meat.^[2]

Health

Most pre-sliced lunch
Most pre-sliced lunch meats are higher in fat, nitrates, and sodium than those that are sliced to order, as a larger exposed surface requires stronger preservatives.^[1] As a result, processed meats may significantly contribute to incidence of heart disease and diabetes, even more so than red meat.^[3]
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.^{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.^[4] Similarly, a prospective study in the US following half a million people flagged a similar association between death and increased processed meat consumption.^[5] The World Cancer Research Fund International guidelines on cancer prevention recommend avoiding all processed meats.^[6]}
The US Centers for Disease Control and Prevention advises that those over age 50 reheat lunch meats to "steaming hot" 165 °F (74 °C) and use them within four days.^[7]

See also

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