||The examples and perspective in this article deal primarily with the United States and do not represent a worldwide view of the subject. (November 2012)|
|Lunch meats, luncheon meats, sandwich meats, cooked meats, sliced meats, cold meats, deli meats|
|Meat or cheese|
|Cookbook:Cold cut Cold cut|
Cold cuts are 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, nitrates, and sodium than those that are sliced to order, as a larger exposed surface requires stronger preservatives. In any case, the CDC (Centers for Disease Control and Prevention) advises that those over 50 reheat cold cuts to "steaming hot" 165 °F (73.9 °C) 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, deli meats and samitch meats. In Commonwealth countries and the U.K., luncheon meat refers specifically to products that can include mechanically reclaimed meat, and offal. In British English, the terms cold meats, cooked meats, or sliced meats are used instead.
In Guatemala, 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" (All Saints' Day) and "El día de Todos los Difuntos" (All Souls' Day). There are two types: red and white.
- Phil Lempert (27 December 2006). "The 5 things you need to know about deli meats". Today Food. NBC News. Retrieved 17 March 2013.
- CDC: Over 50? Heat cold cuts to 165 degrees to avoid listeria - USATODAY.com
Media related to Cold cut at Wikimedia Commons