cold cuts
Under cold cuts (in Switzerland also: Charcuterie ) refers to cut and suitable for direct consumption sausages , ham, roast or sliced cheese . Most of the time, cold cuts are used as a topping on bread. In butchers and at meat counters in supermarkets, cold cuts are sold freshly cut with a slicing machine . The food industry produces cold cuts from larger pieces and sells the goods in airtight packaging in a protective atmosphere .
Cold cuts are also offered as cold plates in restaurants .
Sausage and meat
Sausages that are used for cold cuts are cooked sausages with or without a filler such as beer ham , yellow sausage , Lyoner , but also long-life sausage , for example salami . Meat suitable for cold cuts are boiled ham , raw ham , smoked bacon , Bündnerfleisch , Mostbröckli and many more.
cheese
Suitable types of cheese are all semi-hard cheeses , i.e. Emmentaler , Gouda , Edam . The food industry is increasingly selling cheese in sliced form. The advantage is the practical handling. The disadvantage is that sliced cheese dries out quickly. And there is a lot of packaging waste, as a separating film is inserted between two cheese slices.
Substitutes
Vegetarian cold cuts can also be made from grains or legumes , such as soy . Egg white products are also used.
