15 Italian Deli Meats, Explained

Tasting Table ^ | 9/2/23 | Brandon Rich

[supremedoctrine]

“Svoa-lya-TAYL”

[M Kehoe]

Sfogliatella

Learn something new every day on FR.

Manja

5.56mm

[ClearCase_guy]

bfl

[supremedoctrine]

See my #21 for the correct pronunciation -—not everyone cares to regionalize it/ stamp it with their own idea of “Authenticity”-—I grew up eating this every day,mother cooked in several Italian restaurants which drew diners from the surrounding much “richer” towns like a magnet. Also the best Italian grocery in town, Contri Bros which supplied ALL those restaurants.Could not be beat.

[AppyPappy]

It’s the Sodium Nitrite

[DallasBiff]

Put me down in Club Soppresata, it is like Genoa Salami squared.

My dad would bring home a pepperoni meat roll from an Italian deli in Pittsburgh, and eat in the kitchen, and my mother would say,"why do yea eat that dago shit", my dad said because "I like it"(my mother was Croatian)

My mother on the other hand could scarf down a Reuben sandwich like no tommorrow.

God bless them both

[Dr. Sivana]

South Philly says "soopasodt"

Rosa in Wallingford, CT (she was born and raised in Italia) says "sooprazot", which is how I say it, as Rosa can do no wrong in the Italian food department.

[1Old Pro]

How to Pronounce Sfogliatella? (CORRECTLY)
https://youtu.be/G0EVIpkKpg4?feature=shared

[Dr. Sivana]

My dad would bring home a pepperoni meat roll from an Italian deli in Pittsburgh, and eat in the kitchen, and my mother would say,"why do yea eat that dago shit"

I grew up in Connecticut. My German-Irish father wanted my English-Polish mother to cook Italian before they got married, so she found an Italian grandmother in East Haven, Connecticut, and she made a lasagna as good as any I ever had, and better than 99% of them. In Connecticut, the Irish, Germans and others figured out the Italians doe that better.

Eventually, I moved to Rockford, Illinois. Plenty of Italians, but the Swedes and Norwegians have no appreciation, and good Italian cooking never flourished there.

Here in Phoenix, there's plenty of good Italian ood available (both restauarant and grocery ingredients), it just doesn't dominate like it did in Connecticut.

[Roman_War_Criminal]

Charcuterie ping....

I have to eat this stuff at least once a week with Red wine, bread, olives, and cheese.

Favoloso!

[Vermont Lt]

I once had a gig photographing deli meats for quality control for a local specialty producer.

I came home with all of the remaining samples. Probably 25 pounds of the best deli meats you could imagine. My Italian mother in law was in heaven for a few weeks.

The house smelled of pastrami for as long.

[DallasBiff]

My mother every week, would make cabbage rolls(aka croatian time bombs or hunky handgernades) lets juss say the toilet was never lonely.

[darkangel82]

Put all 4 together and it’s a grand slam of a sandwich

[Rocco DiPippo]

My butcher's selection in Sicily. He and his dad run an antique-style macelleria where meats are cured old school. They also make sausage which is the best Italian sausage I've ever had. Just divine on the grille!

My town has 8,000 people and I'm guessing at least 30 butcher shops. It is a meat eater's paradise.

[Rocco DiPippo]

Oh yeah! I hear ya!

[Roman_War_Criminal]

[Roman_War_Criminal]

OMG....
Heaven!!

[MomwithHope]

I have made Italian sausage many times and we have made capicola too 4 or 5 times. Very easy on the capicola, we used the Umai dry bags and recipe on you tube. Cures in your fridge. Our Enterprise sausage press was my grandfathers, fathers and now mine.

[MomwithHope]

This is the video we followed exactly and had perfect results every time. Even bought a meat slicer. And we gave a local butcher selling naturally raised meats. Makes me want to start up another one. https://www.youtube.com/watch?v=1QqYdUtNyN4

[heylady]

Swedeyah dell