15 Italian Deli Meats, Explained

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

[DallasBiff]

Whisper to many American eaters the phrase "deli meat," and you'll instantly conjure up images of Oscar Meyer bologna or hunks of mass-produced Boar's Head meat. But say the same thing to an Italian, and you're likely to receive a confused look. Italian culinary culture has a long history of producing cured, fermented, smoked, and otherwise preserved meats, but the word root word for this exercise, delicatessen, actually stems from French, then into English. These days, the French may seem to have a monopoly on the entire menu category (we're talking charcuterie,) but many of the best-aged meats you can order from a deli are actually Italian.

[Rocco DiPippo]

Livin’ . . .

[Rocco DiPippo]

Wonderful! I've never made any of those things but at some point, I will. But I do make my own passata with my home grown San Marzano tomatoes, some of which I boil down and make sauce to can for the winter.

I also make killer basil pesto (the basil is from my rooftop garden) as well as a garlic and olive pesto from local olives that I've lye cured.

I could go on and on. . .The produce on this beautiful island is local, fresh, seasonal and endless in its variety. The meats are fantastic (beef in my town is from cows that roam around in fields eating grass and other plants). The wine? ~$4 for a half gallon of the best tasting, most kickass home made wine you'll ever have. Legendary.

[GOPJ]

I knew a man - his son was married to a family member - and the man only ate hotdogs - for lunch and dinner - seven days a week. We all warned him and others before us warned him about his health for decades. He died at 97... and was active and bright until the end...

[MomwithHope]

We garden and do a lot of canning, so yes we grow San Marzano’s too. We add wood ash from our woodstove. We raised dairy goats (Saanens) for 25 years and made several kinds of cheese. We do the best we can in a cold climate Michigan.

[telescope115]

Italian ham sandwich.

****

My mouth is watering 😛

[Roman_War_Criminal]

Wow!
Thanks for sharing this - I’m going to actually try doing this.

[MomwithHope]

And my grandfather and father made the best wine. That’s one thing I haven’t made. Grandpa used grapes. My dad used the red tart cherries from a tree in his backyard. It was the most amazing wine. Color, bouquet, flavor just great. Our background is not Italian though, Serbian and Polish.

[MomwithHope]

It is so easy and our looks as good as his. Besides just eating it, it is a great topping for pizza, cut into very skinny strips and cook in a fry pan first.

[telescope115]

Eventually, I moved to Rockford, Illinois. Plenty of Italians, but the Swedes and Norwegians have no appreciation, and good Italian cooking never flourished there.
******
Do you remember the Capri restaurant in Rockford? It closed up.
They had that beautiful mural on one wall. Great pizza and pasta.
Any favorites that you remember?

[telescope115]

Oh, man,does that look good!

[Harmless Teddy Bear]

It’s the Sodium Nitrite

Which is why you should never eat celery.

[MomwithHope]

One thing we did different. We used a sweet smoked paprika instead of the hot and the chipotle. We get it from Butcher Packer in Detroit online. Great deal, was 7.99 for a one pound bag and we use it on everything.

[Dr. Sivana]

I went to the Capri. It was okay. Lido’s was ok, too.

I don’t recall Capri pizza in Rockford. Most of the Rockford pizza had a cardboard crust. The best pizza I was able to get in Rockford was at the Logli supermarket. It was so so.

[telescope115]

I wonder what was in those hot dogs….

[telescope115]

Logli and Highlander don’t exist anymore, both locals were bought by Schnucks, who promptly raised prices. We do go to an Italian deli, Deli Italia.

[Noumenon]

Thanks, Liz. Now I’m hungry.

[Dr. Sivana]

There is an excellent DiTullio’s Italian market at 2217 E State St. (formerly just off of Charles Street in the 20s). High prices, but premium wares, especially for Rockford. That is where I got my Sopressata. $17/pound in 2005 dollars, but worth it.

[thesearethetimes...]

Indeed.
What a marvelous article!
Thank you!

Tatt

[AppyPappy]

From my cold dead hands

[Dr. Sivana]

both locals were bought by Schnucks, who promptly raised prices.

Well, before they were bought by Schnuck's, one of them was already owned by Kroger, before the two carved out territories.

All is not lost, though. Except for the meat department, Woodman's aces everything, everywhere. I miss it still. I understand Meijer moved in as well. You have options. Here in Phoenix, it is all Fry's (Kroger) and Safeway/Albertson's, with Basha's and Aldi taking small portions, and a several Mexican oriented chains (Food City, Rancho something or other).