Cold cut

Cold cut refers to pre-cooked or cured meat, often sausages or meat loaves, that are sliced and 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 deli.

History

The practice of preparing cold cuts likely originated in the preservation techniques of the Middle Ages, when cooked or cured meats were stored for extended periods of time without refrigeration. The term "cold cut" itself is believed to have originated in the 19th century, as a reference to the temperature at which the meats are served.

Types of Cold Cuts

There are many types of cold cuts, each with its own preparation method and flavor profile. Some of the most popular include:

• Ham: A type of cold cut made from the hind leg of a pig. It is often smoked or cured for flavor.
• Turkey: This cold cut is made from the breast of a turkey. It is often used as a healthier alternative to other types of cold cuts.
• Salami: A type of cured sausage that is fermented and air-dried. It originated in Italy and is known for its strong flavor.
• Roast beef: This is a type of cold cut made from beef that has been roasted and then chilled before slicing.

Health Concerns

While cold cuts are a convenient and popular food choice, they have been linked to various health concerns. Many cold cuts are high in sodium and fat, and some are made with preservatives that have been linked to health problems. The World Health Organization has classified processed meats, including cold cuts, as a Group 1 carcinogen, meaning they have sufficient evidence linking them to cancer.

See Also

• Deli meat
• Preservation (food)
• Curing (food preservation)