Cold cuts

1. Cold Cuts

Synonyms: lunch meats = luncheon meats = sandwich meats = cooked
meats = sliced meats = cold meats

These are precooked sausages or meat loaves
that are usually served cold in sandwiches or
on party trays. You can buy them already
sliced in vacuum packs, or have them sliced to
order at a deli counter. Most cold cuts are
high in fat and sodium.
Varieties:

Alpino salami Notes: This is an Italian-
style salami. Substitutes: salami

basturma = bastirma = pastirma =
basterma = pasterma Notes: This
Armenian specialty consists of beef that's
marinated in spices and air-dried.

2. bierwurst = beerwurst = beer salami
Pronunciation: BEER-wurst OR BEER-
vurscht Notes: This is a chunky, tubular
German sausage that's usually sliced and
served cold in sandwiches. It's made with
pork and beef. Substitutes: krakauer OR
bierwurst OR jagdwurst OR bologna
blockwurst Notes: This is a spicy German pork sausage that's usually
served in sandwiches. It comes ready-to-eat. Substitutes: cervelat (very
similar) OR bierwurst

bologna = baloney =
balogna
Pronunciation: buh-
LONE-uh OR buh-
LONE-ee OR buh-
LONE-yuh Notes:
This soft, mild
sausage is a sandwich
staple. It's made from
beef and/or pork and
usually smoked. It's
usually sold sliced and
ready-to-eat.
Substitutes:
mortadella

Calabrese sausage
Notes: This spicy dry
Italian salami is made
out of pork and hot
chile peppers.
Substitutes: salami
OR pepperoni

3. coppa salami = coppa Notes: This has
bits of ham in it.

corned beef Notes: This is cut from a
beef brisket that's been cured with salt
and spices and then simmered in water.
It's traditionally served hot on rye bread.
Substitutes: pastrami (more tender, but
otherwise very similar)


csabai Pronunciation: chah-BUY Notes: This is
a Hungarian smoked sausage that's heavily
seasoned with paprika. Rings of it are sold in
German delis.

finocchiona
foie gras entier Pronunciation: fwah grah ahnt-YAY Notes: This pricey
French delicacy is simply goose or duck liver that's been lightly cooked.
When aged, it becomes very rich and flavorful. Goose livers are tastier and
more expensive than duck livers. Some people refuse to eat foie gras

4. because the animals are force-fed to enlarge their livers. Substitutes: pâté
de foie gras

galantina Notes: This is cold cut
resembles a chunky mortadella.
Substitutes: mortadella OR bologna

gelbwurst Notes: This pork and veal
sausage is very mild and fine-grained.
The name means "yellow sausage" in
German, but that refers to the color of
the casing rather than cream-colored
sausage itself. You can put it into
sandwiches or pan-fry it. It's called
"diet bologna" in Germany since it's
relatively low in fat. Substitutes:
bologna

headcheese Notes: This is made from
parts of the hog's head, which are boiled
together with spices and gelatin, then
cooled and sliced. The result is a mosaic
of meat chunks. It's good in sandwiches.
Substitutes: sulze OR zungenwurst

jagdwurst Notes: This is a coarse, mild
German cold cut that's often served on
sandwiches with mustard. It's made of
pork, beef, and sometimes garlic.
Substitutes: krakauer OR bierwurst

5. krakauer Notes: This is like bologna, only
it's studded with chucks of ham. You can
serve it cold in sandwiches, or fry it for
breakfast. Substitutes: jagdwurst OR
bierwurst

Lebanon bologna Notes: This is a highly
seasoned smoked beef sausage based on
a Pennsylvania Dutch recipe. Substitutes:
salami OR summer sausage

leberkäse = leberkase Pronunciation:
LAY-ber-ka-suh Notes: Despite its name
("liver cheese" in German), this Bavarian
specialty contains neither liver nor
cheese. It's a pork, beef, and veal
meatloaf with the color and consistency of
bologna. Germans like to fry thick slices of
it and serve them with potatoes.
Substitutes: bologna

liverwurst = liver sausage = leberwurst Notes:
This is a family of pork liver sausages that are
creamy enough to spread. One variety is
braunschweiger, which is smoked liverwurst.
Substitutes: pâté OR teewurst OR mettwurst
(the spreadable kind) OR gelbwurst

6. mortadella = mortadella
bologna Pronunciation:
more-tuh-DELL-uh Notes:
This exquisite smoked pork
sausage is similar to
bologna, only it's flavored
with garlic and has bits of fat
and sometimes pistachios in
it. It's a key ingredient in a
muffaletta sandwich.
Always serve it cold.
Substitutes: bologna OR
olive loaf


olive loaf Notes: This is like bologna, only
with bits of stuffed olives embedded in it.
Substitutes: mortadella OR bologna

pastrami Notes: This is beef brisket
that's been seasoned and dry-cured.
It's often served hot on rye bread.
Substitutes: corned beef (not as
tender, but very similar)

7. pâté = pate = paté = liver paste
Pronunciation: pah-TAY Notes:
Leave it to the French to come up
with this buttery rich delicacy.
Goose pâté is pricier and more
subtle than duck pâté, and is the
best choice if you plan to serve the
pâté cold. Duck pâté works best in
warm dishes. Some people refuse to
eat pâté de foie gras from France
because the animals are force-fed to
enlarge their livers. Substitutes:
liverwurst OR foie gras entier OR
monkfish liver

pepper loaf = pepper loaf Notes: This is a pork and beef loaf that's
liberally seasoned with cracked peppercorns.


plockwurst

8. rauchfleisch Notes: A German specialty, this
is smoked beef that's normally sliced thin.

ringwurst = ring bologna = fleischwurst
Notes: This pork and beef sausage looks
and tastes like bologna. Germans like to
heat it up and serve it with potato salad or
bread. Substitutes: bologna

salami = salame Notes: This is a family of
ready-to-eat sausages that are made with
beef and/or pork and heavily seasoned with
garlic and spices. They're often used in
sandwiches or antipasto plates. Many
salami, like the popular Genoa salami, are
air-dried and somewhat hard. Others, like
cotto salami, are cooked, which makes them
softer and more perishable. Most salami are
made of pork, but all-beef kosher salami are
also available. In Italian, salame is the
singular form and salami the plural, but
Americans often talk of one salami and
many salamis. Substitutes: Lebanon
bologna OR summer sausage OR pepperoni

9. schinkenwurst = bier schinken = ham
bologna Notes: This German cold cut
consists of ham suspended in a bologna-like
emulsion. It's usually served cold on
sandwiches. Substitutes: krakauer OR
bierwurst OR jagdwurst


soppressata = soppresata = soprassata
= finocchiona Notes: This is a fatty
Italian pork salami that's seasoned
with peppercorns. Substitutes:
Another Italian salami


sulze = sulz = sülze Pronunciation: SOOL-
zuh Notes: This is made from a mixture of
calves' feet or pig snouts, eggs, and other
meats that's been cooked and then allowed
to gel. There's no need to cook it further;
the cold slices are usually served as
appetizers. Substitutes: headcheese

10. summer sausage = cervelat = cervelas
Pronunciation: SUR-vuh-lat Notes: This
is a family of spicy, somewhat dry pork
and/or beef sausages that are great for
sandwiches. They don't need to be
cooked. Varieties include landjaeger and
thuringer. Substitutes: blockwurst


teewurst = teawurst Notes: Germans like to
spread this smoky "tea sausage" on crackers or
bread at teatime. Substitutes: mettwurst
(the spreadable kind) OR liverwurst
textured sausages Notes: These have chunks of meat suspended in them
that form a mosaic pattern when sliced. Varieties include schinkenwurst,
jagdwurst, tyroler, Ansbacher pressack, tongue sausage, and zungenwurst.

thuringer = thueringer
Pronunciation: THUR-in-jure
Notes: This is a mild summer
sausage that's made of pork and
sometimes beef. Substitutes: cotto
salami

11. tongue loaf = tongue
sausage Notes: Delis
often stock loaves of pork,
lamb, veal, or beef tongues
that have been cooked,
pressed, jellied, and/or
smoked. Substitutes:
zungenwurst

touristenwurst Notes: This is a pork and beef
soft salami ring. Substitutes: salami
wunderwuurst Notes: This is liverwurst dotted with pistachios.
Substitutes: liverwurst

zungenwurst = blut zungenwurst = blood
tongue sausage Pronunciation: ZUNG-en-
wurst OR ZUNG-en-vurscht Notes: This
German blood sausage includes pieces of
pickled tongue. It comes ready to eat, but
it's often heated before serving.
Substitutes: blood sausage