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.
foie gras entier
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 because the animals are force-fed to enlarge their livers.Learn more
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.Learn more
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.Learn more
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.Learn more