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Article: Deli meats: transcending the sandwich bar, deli meats lend themselves to a variety of simple, flavorful applications.
- Article from:
- Restaurants & Institutions
- Article date:
- June 15, 1996
- Author:
CopyrightCOPYRIGHT 1996 Reed Business Information, Inc. (US). This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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A wide world of deli meats invites creative composing. Quick as a wink, you can add the pleasing flavors, textures and eye appeal of these ready-to-eat smoked, cured and cooked-fresh products to breakfasts and lunches, as well as to dinner-time appetizers, soups, salads and entrees.
For many consumers, the word deli--or its spelled--out forebear, delicatessen--evokes fond memories of favorite prepared foods from small, comer shops in ethnic neighborhoods: especially big sandwiches thickly stuffed with thinly sliced deli meats, plus sides of salads, slaw, cheese, pickled or smoked fish, and savory relishes.
Most deli meats are produced from Old World recipes, ...