What's your favourite Deli Meat?
Image Source - Mr. Gray - The Meats - //flic.kr/p/KriZbm
I have fond memories going to the deli for lunch.
Gazing at the glass deli display crammed full of cured chunks of meat brings a smile to my face.
The glass case held tempting slabs & knobs of smoked & cured meats.
My favourite was always pastrami on rye with pickles, tabbouleh & camembert sprinkled with chilli Sauce. A bit of a United Nations combo - Sensational!
What's your favourite Deli Meat?
Have you tried any of these?
Image Source - Rob Sinclair - 4 cured meats in a row - //flic.kr/p/95ULvs
- Beef pastrami - Beef pastrami is made by coating corned beef brisket with pepper and spices then smoking it to add extra flavour. The word "pastrami" comes from the Yiddish language, and the meat was introduced to the US in the late 19th century when Jewish people migrated from Eastern...
- Bockwurst - Is a mild German sausage made with veal, pork, milk, and eggs, and seasoned with salt, white pepper and paprika. You need to cook it before serving. Bockwurst was originally eaten with bock beer, best served with mustard...
- Chinese sausage – a generic term referring to the many different types of sausages originating in China...
- Chorizo - Chorizo is a cured Spanish sausage made from pork, garlic, black pepper and smoked paprika, which gives it a red colour. It has a strong flavour and a firm texture...
- Coppa - A traditional, Old World-style cured meat, Made from the pig’s shoulder or neck cured whole. This Italian ham is so similar in taste to prosciutto...
- Corned beef cut from a beef brisket that's been cured with salt and spices and then simmered in water...
- Gammon - Gammon is the hind leg of pork after curing by dry-salting or brining it needs to be cooked before it can be eaten...
- Ham off the bone is cured pork leg, traditionally dry cured – rubbed with a salt mixture then smoked and left to slowly air-dry and mature.Today they usually wet cured with salt and sugar based solution before cooking, it’s quicker but has a shorter shelf life...
- Liverwurst - The word liverwurst is the English name for the German Leberwurst, meaning "liver sausage". Liverwurst usually contains pigs' or calves' livers...
- Meatloaf - Meatloaf made from ground meat mixed herbs & Spices often cooked in Loaf Shaped tin...
- Mettwurst is a strongly flavoured German sausage, made from raw minced pork which is preserved by curing and smoking, often with garlic...
- Mortadella - Is a form of cooked salami made from a mixture of minced pork, pork fat and you’ll often find made with peppercorns, olives or pistachios. Paper thin is enjoyed on many antipasto platters...
- Pancetta - is the Italian version of bacon, pancetta comes from pork belly. It’s dry cured in salt and spices like nutmeg, pepper and fennel, and then it’s age for at least three months...
- Pepperoni always good on Pizza - Pepperoni is a spicy cured sausage that’s made from pork or beef, or a mixture of both types of meat, with added pepper and spices...
- Prosciutto - Prosciutto is similar to pancetta, but contains less fat as it comes from the pork leg. After meat been salted, it’ left to age in a cold climate for 9 to 18 months or even longer...
- Rare Roast beef - made with a roasting cut of beef – usually, silverside roasted in the oven then sliced thinly...
- Salami - Salami is a type of cured sausage made from pork, beef or veal flavoured with garlic and various herbs and spices. The raw sausage goes through stages of salting, drying, and sometimes smoking and fermentation, to become a hard sausage...
- Speck - Speck cut from the pig’s hindquarters, the same way as prosciutto, speck is cured with a different batch of spices like Bay leaves, nutmeg, juniper berries, garlic, then cure, and once it’s finished, the speck is cold smoked, giving it a more robust flavour. Speck is fantastic in pasta or on bread...
- Turkey breast - Oven roasted Turkey breast is perfect for those looking for a healthy sandwich...
What makes a deli is the glass refrigeration display case.
Criocabin Ergo Deli Counter
Cabinet layout with spherical corners and openable glasses, robust top canopy in aluminium.
Elegance Enters The Selling Outlet
Cabinet layout with spherical corners and openable glasses, robust top canopy in aluminium.
Criocabin Ergo Deli Counter Cabinet Features
- 1. Lift-up glasses...
- 2. Top shelf in painted aluminium...
- 3. Lighting: a fluorescent tube with Osram Warm White 830 light. (p)...
- 4. Intermediate glass shelf. *...
- 5. AISI 304 stainless steel display surface. (p)v
- 6. AISI 304 stainless-steel unit interior...
- 7. Working board in stainless steel scratchproof...
- 8. Paper holder...
- 9. Ventilated refrigeration with a potentiometer to adjust air flow rate. 10. Ventilated defrosting with compressor block...
- 11. R404a thermostatic refrigeration valve. (p)...
- 12. Cabinet without refrigeration unit: binding clamp...
- 13. Cabinet with refrigeration unit: control panel...
- 14. Condensing water collection tank. *...
- 15. Front and rear bumper skirting. 16. Customizable front panel - see colour chart. (p)...
- 17. Front LED lighting. *...
- 18. Evaporator treated with cataphoresis (ER300 excluded)...
- 19. Front frame in aluminium A82 Dark Gray Met with painted finishing. (p)...
- 20. Brite stainless steel bumper pipe. *...
- 21. Multiplexable...
- 22. Anti-fogging front ventilation...
- 23. Spherical corners 90°-45° internal and external...
Check out the Criocabin Ergo Deli Counters
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