Lunch meat

thumb|Typical slice of ham Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking. As a processed meat, the term ham includes both whole cuts of meat and ones that have been mechanically formed.

Salami ( ; : salame) is a salume consisting of fermented and air-dried meat, typically pork. Historically, salami was popular among Southern, Eastern, and Central European peasants because it could be stored at room temperature for a period of time once cut, supplementing a potentially meager or inconsistent supply of fresh meat. Countries and regions across Europe make their own traditional varieties of salami.

thumb| PGI from Italy Mortadella () is a large made of finely hashed or ground cured pork, which incorporates at least 15% small cubes of pork fat (principally the hard fat from the neck of the pig). It is traditionally flavoured with peppercorns, but modern versions can also contain pistachios or, less commonly, myrtle berries. The sausage is then cooked.

thumb|right|Pastirma

Pepperoni is an American variety of spicy salami made from cured pork and beef seasoned with paprika and chili peppers.

thumb|right|Ben's Best Deli, Rego Park, New York Pastrami or pastromi is a type of cured meat originating from Jewish community of Romania and surrounding region, usually made from beef brisket. The raw meat is brined, partially dried, seasoned with herbs and spices, then smoked and steamed. Like corned beef, pastrami was created as a way to preserve meat before the invention of refrigeration. One of the iconic meats of Eastern European cuisine as well as American Jewish cuisine and New York City cuisine, hot pastrami is typically served at delicatessen restaurants on sandwiches such as the pa

precooked or cured meat, often sausages or meat loaves, that are sliced and served cold or hot on sandwiches or on party trays

finely ground pork sausage containing cubes of lard

cold cut non-dairy meat jelly or terrine

Kielbasa (, ; from Polish '''' ) is any type of meat sausage from Poland and a staple of Polish cuisine. In American English, it is typically a coarse, U-shaped smoked sausage of any kind of meat, which closely resembles the Wiejska sausage'' (typically pork only).

thumb|Three types of lardo, thinly sliced thumb|Lardo di Colonnata thumb|Marble basin for curing lardo di Colonnata Lardo is a type of salume made by curing strips of fatback with rosemary and other herbs and spices.

thumb|upright=1.35|Charcuterie hanging in a French shop Charcuterie (, , also , ; ; from , and ) is a branch of French cuisine devoted to prepared meat products, such as bacon, ham, sausage, terrines, galantines, ballotines, pâtés, and confit, primarily from pork.

thumb|right|Kassler served with sauerkraut and mashed potatoes.

Rillettes (, also , ) is a preservation method similar to confit in which meat is seasoned, submerged in fat, and cooked slowly over the course of four to ten hours. The meat is shredded and packed into sterile containers covered in fat. Rillettes is traditionally made with goose or duck, and are commercially most commonly made with pork, but also made with other meats such as chicken, game birds, rabbit and sometimes with fish such as anchovies, tuna, pike or salmon. Rillettes are typically served at room temperature spread thickly on toasted bread.

thumb|Left (from top to bottom, left to right): Hangikjöt, [[Hrútspungar, Lifrarpylsa, Blóðmör, Hákarl, Svið. Right: Rúgbrauð (dark brown in color), Flatbrauð]] thumb|Lifrarpylsa: liver sausage, cooking in a pot thumb|right|Harðfiskur: wind-dried fish right|thumb|Svið: boiled sheep's head, served here with mashed potatoes and mashed turnips

Capocollo () or coppa () is an Italian pork salume made from the dry-cured muscle running from the neck to the fourth or fifth rib of the pork shoulder or neck. It is a whole-muscle salume, dry cured, and typically sliced very thinly. It is similar to the more widely known cured ham or prosciutto, because they are both pork-derived cold cuts used in similar dishes. It is not brined as ham typically is.

meat preparation

French cured ham with protected designation of origin

thumb| Finocchiona () is a salami variety, typical of Florence, Italy. It is characterized by the use of fennel.

Cracovian sausage from Poland

right|thumb|Rullepølse thumb|right|Rullepølse on smørrebrød Rullepølse (, rolled sausage) is a traditional Danish cold cut. A piece of pork belly – variants use beef flank or lamb – is flattened out and is spread with herbs and seasoning (salt, pepper, allspice), chopped onions, and in some variants, parsley. It is then rolled up and placed in a brine for a number of days, before being boiled, placed in a special press, cooled, and sliced thinly. It is often used on rugbrød to make the traditional Danish open-faced sandwich, smørrebrød, usually garnished with a thick slice of sky and rings of

thumb|Sliced Gelbwurst on a bun Gelbwurst, meaning “yellow sausage”, is a traditional sausage and deli meat from Bavaria, Germany.

Motsetta, motzetta or mocetta is a flavored cold cut dried meat traditionally consumed in the Western Alps. It is recognised as a (PAT).

style of smoked meat corned beef created by Jewish immigrants in Montreal, Quebec

thumb|Italian wine and thumb|Aging thumb| thumb| '''''' (: , ) are Italian meat products typical of an antipasto, predominantly made from pork and cured. They also include bresaola, which is made from beef, and some cooked products, such as mortadella.

name for several types of sausages

thumb|Slices of '''''' is a traditional Norwegian cured meat made from salted and dried leg of lamb. is a very popular dish in Norway and is often served with other preserved food at a Christmas buffet or on Norwegian Constitution Day.

German head cheese with tongue

thumb| '''''' is a dry fermented pork sausage commonly produced in the Abruzzo region of Italy. Its most common artisanal version, , from the Vasto area, is made with large pieces of fat and lean pork.

thumb|250px|Traditional ham of Chaves, Portugal Presunto () is dry-cured ham from Portugal, similar to Italian prosciutto or Spanish jamón. Among the wide variety of presuntos in Portugal, the best known are presunto from Chaves, produced in the north of Portugal, and from the Alentejo, in the south, made from local Alentejano pigs.