Lunch meat & sausage

[Monello]

Do you have a favorite?

I like a nice parma ham (prosciutto) sliced paper thin. I some times get a hankering for the NJ state sandwich, a taylor ham, egg & cheese on a roll.

Growing up we got a lunch meat called chicken roll. I don't see that for sale any more.

When I lived in Europe, the thing I liked about getting fresh pork sausage was that the meat was course ground and not like the almost pureed meat found in US sausages. The chunks of meat gave the sausage a heartier bite.

 

[vraiblonde]

My new favorite is that one sausage you got for snackie last Saturday. I wish I'd paid more attention to the label before I started slicing it up. I also like the Ham Off the Bone that they have at Giant. And of course I'm madly in love with the porchetta we had at that place in Little Italy.

 

[DEEKAYPEE8569]

Isn't that processed Italian food just like all others though; insane amounts of sodium? If they aren't :fingerscrossed: I might look into what you speak of.

 

[Vince]

Do you have a favorite?

I like a nice parma ham (prosciutto) sliced paper thin. I some times get a hankering for the NJ state sandwich, a taylor ham, egg & cheese on a roll.

Growing up we got a lunch meat called chicken roll. I don't see that for sale any more.

When I lived in Europe, the thing I liked about getting fresh pork sausage was that the meat was course ground and not like the almost pureed meat found in US sausages. The chunks of meat gave the sausage a heartier bite.

The Commissary has great prosciutto. I like that, the ham and Jay likes the salami. Remember Pork Roll? I still pick it up and cook it for breakfast.

 

[RoseRed]

Pimento loaf.

 

[kwillia]

My mom's side of the family are of Slovakian decent who settled in the Johnstown, PA area. They grew up eating hard salami embedded with peppercorns. Flash forward decades later and all of her siblings are on the lookout for said salami and it's nowhere to be found. I remember exactly what they are talking about so since finding out that they've been craving it I actually check for it in my ventures and haven't been able to find it either. :/

 

[lucky_bee]

I loveeee throwing large amounts of pancetta into any and all of my cooking. That #### goes with everything from pasta to peas to seafood... It's Italian bacon.

Soppressata is another favorite. Especially for a good charcuterie board with some yummy cheeses.

and mortadella...Italian bologna

now I'm hungry and painfully aware these meats can get a little pricey

 

[migtig]

When I was a kid I couldn't eat enough liver mush, fried spam, fried bologna, and fried fatback.

I don't eat any of that nowadays.

 

[Misfit]

When I worked at the Grocery store Deli, Barbeque Loaf was by far the most popular meat here.

 

[Monello]

My new favorite is that one sausage you got for snackie last Saturday. I wish I'd paid more attention to the label before I started slicing it up. I also like the Ham Off the Bone that they have at Giant. And of course I'm madly in love with the porchetta we had at that place in Little Italy.

Good news, I'll just buy them all again and we can try each 1 till you find the one you like. And it's not like the rest will go to waste.

 

[Ken King]

My mom's side of the family are of Slovakian decent who settled in the Johnstown, PA area. They grew up eating hard salami embedded with peppercorns. Flash forward decades later and all of her siblings are on the lookout for said salami and it's nowhere to be found. I remember exactly what they are talking about so since finding out that they've been craving it I actually check for it in my ventures and haven't been able to find it either. :/

Used to get something like that out of Wisconsin, think the company name was Bavaria.

 

[kwillia]

Used to get something like that out of Wisconsin, think the company name was Bavaria.

I will check in to it...

 

[DoWhat]

I will check in to it...

http://www.bavariasausage.com/categories.asp
http://www.bavariasausage.com/proddetail.asp?prod=Peppercorn-Salami

 

[kwillia]

Used to get something like that out of Wisconsin, think the company name was Bavaria.

http://www.bavariasausage.com/categories.asp
http://www.bavariasausage.com/proddetail.asp?prod=Peppercorn-Salami

I think that's it! I will have to order some for my mom and if it taste like what she remembers I'm sending some to each of my aunts and uncles!

 

[Ken King]

http://www.bavariasausage.com/categories.asp
http://www.bavariasausage.com/proddetail.asp?prod=Peppercorn-Salami

Should of known the sammich guy could find it.

 

[DoWhat]

Should of known the sammich guy could find it.

With your help, I could not remember the name
Sad thing is that you remembered the name and you are like a 100 years older than me.

 

[Ken King]

With your help, I could not remember the name
Sad thing is that you remembered the name and you are like a 100 years older than me.

More like 40, but hey, who is counting.

 

[GWguy]

Do you have a favorite?

I like a nice parma ham (prosciutto) sliced paper thin. I some times get a hankering for the NJ state sandwich, a taylor ham, egg & cheese on a roll.

Growing up we got a lunch meat called chicken roll. I don't see that for sale any more.

When I lived in Europe, the thing I liked about getting fresh pork sausage was that the meat was course ground and not like the almost pureed meat found in US sausages. The chunks of meat gave the sausage a heartier bite.

I like the NY version of the egg sammich, over-easy egg on a Kaiser with breakfast sausage, cheeze and ketchup. Sometimes bacon.

You can get chicken loaf here in the local stores, but it's only in pre-packaged blister pacs. In NY/NJ you can still get it deli-sliced.

 

[RPMDAD]

When I was a kid I couldn't eat enough liver mush, fried spam, fried bologna, and fried fatback.

I don't eat any of that nowadays.

Still eat the fried spam and fried bologna, but only once in a while.

 

[Bann]

I like all the meats I had on the tray I brought to Vince's the last time.

prosciutto, mortadella, capicola, soppressata.