I agree, dry salami(Gallo) is top notch when it comes to cold cuts, but I have to agree with scbuzz and topferment when they
vote for Braunschweiger/Liverwurst. A little brown mustard,lettuce + a kaiser roll. Sorry, gotta go(juilia I), because Usinger’s is just brisk walk away from where I live!(Great little shop).
Michael Stern- Knoblewurst? Is this an east coast sausage?
Prosciutto, imported is fantastic. It needs nothing with it but good Italian bread and possibly some provolone. But prosciutto is becoming as common as Oscar Meyer bologna.
Mortadella is always good with a little smidge of mustard amd sliced plum tomatoes on sliced Italian bread.
But the all time greatest is Sopresetta aged in wine.Forget bread, tomatoes and all that stuff. It just takes away from the heavenly taste of Sopresetta.
Want the recipe for the ultimate Hoagie. Mmmm meraviglioso!I have it. You’ll love it.
Good, well aged prosciutto is my favorite. I like it by itself, in a sandwich with a little provolone and olive oil, maybe some roncini peppers. Its also good as an appetizer with a little melon. Fortunately there are lots of good italian deli’s here in Boston, so good prosciutto is reasonably easy to get.
I do too unless the ham is 12-month-or-more-old country ham. Ain’t nary nothin’ better’n that!
some people look down their noses at chopped ham.. frankly I often like it better than the real thing.
Good NY pastrami, hands down. There’s something wrong with chopped ham, though?! [:(!]
Good pastrami is the best…
For me hands down no question, a nice spicy Coppacola.
Topferment: Labercasse (various spellings) is a very mild
liverwurst type of cold cut – usually eaten warm in a sandwich.
I don’t know the ingredients, but I suspect it is made from scraps of pork,beef,veal, and livers. It is somewhat like bologna with a liver overtone
I’m partial to Serrano ham, Black forest ham, roast pork and occasionally, german bologna for a fried bologna sandwich!
Seafarer, is laberkasse a german style meatloaf? Do you know what the main ingredients are? Thanks.
How about headcheese from just about any good German butcher? And Laberkasse, warm, on rye bread with a bit of mustard, also from a German shop?
Smoked meat from either Schwartz’s in Montreal or Center Street Deli near Toronto.
Thanks Julia. Great site ! I’ll have to give them a try [:D]
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