Cold cuts

Cold cuts are slices or pieces of meat that are served cold. They are typically used in sandwiches or served on a platter for consumption. Cold cuts are also known as lunch meats, deli meats, or sliced meats.

History

The practice of serving cold meats dates back to ancient times. The Romans were known to serve cold cuts as part of their meals. In the Middle Ages, cold cuts were a staple food for travelers and soldiers because they could be preserved for long periods without refrigeration.

Types

There are many types of cold cuts, which can be categorized based on the type of meat used, the method of preparation, and the region of origin. Some common types of cold cuts include:

• Ham: This is a type of pork that has been cured and often smoked. It is one of the most common types of cold cuts.
• Turkey: This is a lean white meat that is often used as a healthier alternative to other types of cold cuts.
• Salami: This is a type of cured sausage that is made from fermented and air-dried meat.
• Pastrami: This is a type of smoked and seasoned beef that is often served on rye bread.
• Bologna: This is a type of sausage that is made from pork, beef, or a combination of both.

Health concerns

While cold cuts are a convenient and popular food choice, they have been linked to several health concerns. They are often high in sodium and fat, and many types of cold cuts contain preservatives such as sodium nitrite that have been linked to health problems such as heart disease and cancer. It is recommended to consume cold cuts in moderation and to choose low-sodium and low-fat options when possible.

See also

• List of smoked foods
• Charcuterie
• Food preservation
• Curing