Cold Cuts

List of differrent cold cuts to taste

1. Salami: a type of cured sausage made from beef, pork, or a combination of the two, typically seasoned with garlic and various spices.

2. Ham: meat from the leg of a pig that has been cured or smoked.

3. Turkey: meat from the breast of a turkey, often sliced thin and used in sandwiches.

4. Roast beef: a cut of beef that has been roasted in the oven and sliced thin for sandwiches.

5. Bologna: a type of sausage made from beef, pork, or chicken, often sliced thin and used in sandwiches.

6. Pepperoni: a type of spicy sausage made from beef and pork, often used as a pizza topping.

7. Prosciutto: an Italian dry-cured ham, often sliced thin and served as an appetizer or used in sandwiches.

8. Mortadella: a type of Italian sausage made from finely ground pork and flavored with garlic and spices.

9. Pastrami: a type of smoked meat made from beef, often used in sandwiches.

10. Corned beef: a type of beef that has been cured in a brine solution and often used in sandwiches or as a breakfast meat.

11. Capicola: a type of Italian cured meat made from pork shoulder, often used in sandwiches.

12. Pancetta: an Italian bacon made from pork belly that has been cured and seasoned.

13. Soppressata: a type of Italian dry-cured salami that is often spicy and made from pork.

14. Lomo: a type of cured pork loin that is typically eaten sliced thin as a snack or appetizer.

15. Coppa: a type of Italian dry-cured meat made from the neck and shoulder of a pig, often used in sandwiches or as an appetizer.

16. Speck: a type of smoked ham that is typically made in the Alps region of Europe.

17. Canadian bacon: a type of bacon made from the back of a pig, often used in breakfast dishes or as a pizza topping.

18. Andouille: a type of spicy smoked sausage made from pork, often used in Cajun cuisine.

19. Chorizo: a type of spicy sausage that is commonly used in Spanish and Mexican cuisine, made from pork, beef, or a combination of both.

20. Serrano ham: a type of dry-cured ham that is typically made in Spain, similar to prosciutto but with a slightly stronger flavor.

21. Guanciale: an Italian bacon made from pork jowl, often used in pasta dishes like carbonara or amatriciana.

22. Nduja: a spicy spreadable sausage that is made from pork, originating from Calabria in Italy.

23. Pâté: a mixture of ground meat, fat, and spices that is often served as a spread for crackers or bread.

24. Rillettes: a meat spread that is made by slowly cooking meat in fat until it is tender, then shredding and mixing with more fat until it forms a spreadable paste.

25. Duck prosciutto: a type of dry-cured meat made from duck breast that has been seasoned with herbs and spices.

26. Jamón ibérico: a type of dry-cured ham that is made from a specific breed of pig that is only found in Spain and Portugal.

27. Head cheese: a type of cold cut made from the meat from the head of a pig or cow, often mixed with herbs and spices and set in gelatin.

28. Beef tongue: a type of cold cut made from the tongue of a cow, often sliced thin and used in sandwiches.

29. Liverwurst: a type of spreadable sausage made from pork liver and other ingredients like onion, spices, and sometimes bacon.

30. Smoked salmon: a type of cold cut made from salmon that has been smoked, often served on bagels with cream cheese and capers.

31. Cornish pasty: a type of meat pie that is made with beef, potatoes, onions, and sometimes other vegetables like carrots or rutabagas.

32. Cervelat: a type of Swiss sausage made from beef, often served sliced thin as a cold cut.

33. Merguez: a type of North African sausage made from lamb or beef, often seasoned with spices like cumin, paprika, and harissa.

34. Kulen: a spicy smoked sausage that is traditionally made in Croatia, similar to Hungarian kolbász.