Lunch meat is a meat which is sold already cooked, so that it can be eaten exactly as is. Some people refer to luncheon meats as “cold cuts,” in a reference to the fact that they are often eaten cold. There are a wide range of styles in the lunch meat family, ranging from SPAM® and other reclaimed meats to slices of honey roasted turkey. Most markets stock lunch meats, usually under refrigeration, and you can also purchase them from your local butcher or deli in addition to preparing them yourself.

The defining characteristic of a lunch meat is that it should be safe to eat exactly as is. Most lunch meats are cooked to remove harmful bacteria and then held under refrigeration to ensure that they stay safe. Others may be cured in various ways; prosciutto, for example, is not cooked traditionally, but it has been cured so that it is safe to eat. Lunch meats can be mild or spicy, recognizable as part of an animal or made from ground parts which are packed together into a block or sausage.

Many people like to use lunch meat in sandwiches; pastrami, ham, chicken, and turkey are all commonly used in sandwiches. Many cultures have developed their own unique sandwich specialties which utilize regionally available meats and cater to local flavor preferences. Lunch meat can also be served on appetizer platters, or paired with things like fruit and cheese at a buffet. The imagination is generally the only limit when working with lunch meat.

Many cold cuts are made from meat which has been brined and smoked, or seasoned with ingredients like peppers, honey, or various other spices. These meats have rich flavors which pair well with strong breads like rye or sourdough. Traditionally cured meats like pastrami are popular with pickled ingredients such as sauerkraut, while salami and other cured Italian sausages go well with cheeses.

Lunch meats also do not have to be served cold. Many regional sandwich specialties like reubens and the classic New York pastrami sandwich feature heated lunch meats, for example, and meats like ham can be chopped up and added to omelets, quiche, and other dishes.

Handling directions for lunch meats vary, depending on the meat and how it has been prepared. With cooked lunch meats like leftover chicken or turkey, the meat should be kept refrigerated and used within a few days. Cured meats like salami can often be held at room temperature until they are opened, at which point they should be refrigerated and used relatively quickly. Sliced lunch meats from a deli generally keep for only a few days under refrigeration, and you should always discard meat which looks or smells questionable.