FOOD HOLIDAY: National Cold Cuts Day - THE NIBBLE Blog
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FOOD HOLIDAY: National Cold Cuts Day

cold-cuts-230sq

Cold cuts, an American favorite (but not a
nutritionist’s). Photo courtesy iGourmet.

 

Sliced beef and turkey are not cold cuts.

The term refers specifically to precooked or cured meat, often in loaf or sausage form, that are sliced and served cold on sandwiches or on party trays.

Today they are ubiquitous, pre-sliced in vacuum packs at the supermarket. Or, they can be sliced to order at a delicatessen (as in the old days) or the market’s deli counter.

The good news: Most people like cold cuts, and they’re easy lunch and party fare.

The bad news: Most cold cuts are higher in fat, nitrates* and sodium than roast beef (we have to include processed turkey breast in the high sodium category). In fact, the prepackaged kind have even more of these bad ingredients, as the larger exposed surface requires stronger preservatives.

 
A COLD CUT BY ANY OTHER NAME

Cold cuts are also known as deli meats, lunch meats, luncheon meats, sandwich meats and in the U.K., cold meats, cooked meats and sliced meats.
 
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*Why nitrates? They maintain the desired pink color.

  




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