Cooked Meats


Cooked meats refer to cold cuts or sliced meats that have been cooked and are ready to eat. You can buy them already packaged or you can have them sliced at the supermarket. These meats are used for sandwiches and as meats served with a variety of salads for a meal. They are also used in platters that contain a variety of meats, cheeses and crackers as hors d’oeuvres. They are known as lunchmeats or processed food. In the UK, they are known as mechanically reclaimed meat, which means they are made by forcing the bones and meat through sieve that grinds them into a paste. These meats typically have a higher content of fat than the meat you cook yourself.

The common cooked meats include ham, chicken and turkey, but there are many others. Sausage is one of the types of cooked meats that comes in many different varieties. The list below describes some of these meats:

  • Beerwurst - this is a German smoked sausage that has a garlic flavor to it. The meat is dark red and seasoned with peppercorns, paprika and mustard seed.
  • Blood tongue – also known as Zungenwurst, this is a deli meat made from pig’s blood, suet, bread crumbs, oatmeal and chunks of pickled pig’s tongue.
  • Bologna – this is a sausage made from low quality scraps of chicken, beef, pork or veal. It is very similar in consistency to frankfurters.
  • Bresola – this is air-dried salted beef that has been aged for about 2 to 3 months. It is made from eye of round and has a dark red color and sweet smell.
  • Capicola – this is a traditional Italian cold cut made from pork shoulder and dry-cured. It looks very similar to ham.
  • Corned beef – this is made from beef that has been pickled. It is one of the key ingredients in a Reuben sandwich.
  • Chorizo – this is a pork sausage cured by fermentation and smoking.
  • Cotechino Modena – this is a sausage made by combining pork, with fat back and pork rind.
  • Gelbwurst – this traditional sausage of Bavaria, Germany is made from pork, veal and spices such as ginger and nutmeg. It is a yellowish white color and has a yellow skin.
  • Liverwurst – this is a sausage typically served in Germany, France and the Netherlands. It is made from pork and in spite of its name there is a very low percentage of pork liver in the sausage.
  • Pastrami – this cold cut is made from red meat that is salted in brine and then seasoned with a mixture of spices.
  • Roast beef – cooked meat is cooked and sliced to desired thicknesses.
  • Salami – this sausage is very popular for use on pizza, in platters and for sandwiches. It is a pork sausage with a long shelf life. It can be stored for up to a year. Pepperoni is the Italian-American variety of this sausage, but it does have a slightly different taste.
  • Summer Sausage – this refers to any type of sausage that does not require refrigeration to preserve it. It is a mixture of beef and pork and is usually salted.