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Types of Cold Cuts

1 12-Inch Loaf Soft Italian Bread
1 12-Inch Loaf Soft Italian Bread

Meanwhile, split the bread lengthwise, then pull out some of the bread from the inside. Drizzle 2 tablespoons each vinegar and olive oil on the bottom half. Season with salt and pepper. Drizzle 2 tablespoons each vinegar and olive oil on the bottom half. Season with salt and pepper.

1/2 Large Onion, Thinly Sliced
1/2 Large Onion, Thinly Sliced

2 With the peeled onion on its side, slice off a thin sliver from the side. Then place the onion on the cutting board with this thin sliver cut side down. This will stabilize the onion's position so as you slice the onion rings, the onion will not roll.

1/4 Pound Deli-Sliced Genoa Salami
1/4 Pound Deli-Sliced Genoa Salami

Soak the onion slices in a large bowl of cold water, 15 minutes. Meanwhile, split the bread lengthwise, then pull out some of the bread from the inside. Drizzle 2 tablespoons each vinegar and olive oil on the bottom half.

Bresaola:
Bresaola:

Italian Bresaola is a typical and really appreciated cold cut coming from Valtellina, a small valley closed to Milan. It is obtained from a beef tenderloin salted, dried and then matured for at least four weeks (max 8 weeks).

Capicolo
Capicolo

Capicola, also known as coppa, is what you might consider to be a cross between prosciutto and sausage. To prepare it, large pieces of pork shoulder (or sometimes neck meat) is seasoned with red or white wine, garlic, and a variety of herbs and spices (usually including paprika) before being stuffed into natural casing and hung for up to six months to cure.

Chicken Roll
Chicken Roll

Chicken roll is lunch meat (a.k.a. cold cut, deli meat, or luncheon meat) I had as a kid growing up in Philadelphia. It is chicken combined with binders and fillers made into a circular loaf. It was a key component in my childhood pepperoni/olive loaf/chicken roll/square (American) cheese sandwich that I am trying to recreate.

Chorizo
Chorizo

Quality chorizo consists of good cuts of pork stuffed in natural ... Chorizo …

Ham off the Bone
Ham off the Bone

Standard issue deli ham consists of pork pieces and other ingredients that have been compressed into a "ham" shape. Off the bone means they have cooked an actual ham and then sliced it. Needless to say, off the bone is better.

Kosher Salt and Freshly Ground Pepper
Kosher Salt and Freshly Ground Pepper

Visit an Italian deli and splurge on the cold cuts, ... Party-Ready Italian Heros. 2 Ratings. Facebook. Pinterest. ... Kosher salt, freshly ground pepper…

Mortadella:
Mortadella:

It is smaller in diameter than the traditional mortadella de Bologna because the smoking process causes some shrinkage. It is best served at room temperature to bring out its rich flavour. Central Europe. In Romania, a similar cold cut is also known as pariser or parizer. It is a type of artisan bologna.

Pancetta
Pancetta

Italian cold cuts are often made from pork: salami, prosciutto, salsiccia, finocchiona, pancetta, and so on, which are collectively referred to as salumi.

Pancetta:
Pancetta:

Italian cold cuts are often made from pork: salami, prosciutto, salsiccia, finocchiona, pancetta, and so on, which are collectively referred to as salumi.

Pepperoni
Pepperoni

There are three types of cold cut meat and poultry products Whole cuts of meats or poultry that are cooked and then sliced (for examples: roast beef, corned beef, turkey breast), sectioned and formed products and processed products.

image: walmart.com
Prosciutto:
Prosciutto:

Prosciutto is a salt-cured, dry aged Italian ham. Prosciutto has a delicate, buttery texture and is often served thinly sliced. Prosciutto is a salt-cured, dry aged Italian ham.

image: wisegeek.com
Salami
Salami

Italian cold cuts are often made from pork: salami, prosciutto, salsiccia, finocchiona, pancetta, and so on, which are collectively referred to as salumi.

Sopressata:
Sopressata:

Both pork cuts and fresh ham can be used to make a soppressata. The meat is first ground or pressed and is then mixed with spices prior to shaping. A traditional soppressata requires a hang drying period of about 3 to 12 weeks.

source: reference.com
Speck:
Speck:

For a long time, the word speck referred to lard, from the Latin lardum, meaning the fat part of the pig. Back then, a distinction was made between smoked speck, which only began to resemble with what we think of as speck today beginning in the 17th century, and the non-smoked meat that was basically lard.

Tablespoons Extra-Virgin Olive oil
Tablespoons Extra-Virgin Olive oil

True extra-virgin olive oil (EVOO) is extracted from olives using only pressure, a process known as cold pressing. "Extra-virgin olive oil has just 1% acid. It’s the oil that comes from the first pressing of the olives, and is considered the finest, having the freshest, fruitiest flavor," Harlan says.

source: webmd.com
Tablespoons red Wine Vinegar
Tablespoons red Wine Vinegar

Spread 1 tablespoon of the mayo on each half of the hoagie. Layer on the meat and cheese across the length of the bottom half of the hoagie: pastrami, capicola, pepperoni and mozzarella. Layer the onion, tomato, lettuce and relish across the meat and cheese.

image: target.com
Toscano Salami
Toscano Salami

They are often made from pork: salami, prosciutto, and other meats. A guide to some of the most common Italian salamis, cold cuts, and charcuterie. They are often made from pork: salami, prosciutto, and other meats.