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    You are Here: Masala Herb » German

    German Cold Cuts

    Published: Dec 10, 2014 · Modified: Jan 17, 2023 by Helene Dsouza

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    German Cold Cuts or deli meat is super delicious and I bet this is why you are here!

    In this post, you will learn about the various cold cuts enjoyed in Germany and Austria.

    German Cold Cuts
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    Jump to:
    • ❤️ Cold Cuts in German-speaking Countries
    • 🥓 What are cold cuts?
    • 🛒 How to buy cold cuts in Germany and Austria?
    • 🥩 Cold Cut Types
    • 🔠 German Cold Cuts Words
    • 👁️‍🗨️ What to serve with cold cuts to entertain guests
    • 💬 Comments

    ❤️ Cold Cuts in German-speaking Countries

    There are countless different cold meats and German sausages displayed in grocery shops everywhere in Europe. They differ in flavor, ingredients used and looks.

    The choice is overwhelming between Austrian and German cold cuts. Regional variations are very common and are part of traditional German food and the Austrian identity.

    Each country and even region will have their traditional meats and sausages.

    Austrian and Bavarian shops (German) have a similar choice of cold sliced meat cuts and frequently the same meats are known with different names across the borders.

    The best example would be a popular thick smooth, juicy and lightly spiced pink meatloaf, which is better known in some parts of Austria and Germany as Fleischkäse (literal translation: meat cheese) or also as Leberkäse (Literal translation: liver cheese), but both are the same things, the same meat variation.

    I will get to the most common cold meat cut varieties from German cold cuts in this post and I will share my all-time favorite ones with you. But first I want you to take in these pictures, which I took with a mobile in a local shop in Austria.

    pink german cold cuts with some salami types in the front
    pink german cold cuts with some salami types in the front
    Salamis and cured salami like sausages
    Salamis and cured salami like sausages
    Cold Sliced Meat Varieties from Central Europe, Austria sausage www.masalaherb.com
    mainly cured ham varieties

    🥓 What are cold cuts?

    Meat and sausage rolls are cut into very thin slices with a special meat cutter and can be consumed instantly, hence cold cuts.

    Back in the 80s, most of the households had their meat cutters and my mother has one too; however, she hasn't used it in 20 years.

    Back then I think, so it was more common to buy the meat rolls – maybe because they were cheaper – and to cut thin slices at home.

    Nowadays, it's easier to go to any grocery store, look out for the meat section, which is usually quite prominently displayed, pick your order and let the friendly lady or sir do the slicing job.

    Easy, one might think, right?

    It is if you know the local language, if not, then it might be a bit challenging to get what you want.

    I remember seeing foreigners struggling and feeling overwhelmed by all the quality meat goodies and I did help a few foreigners to get what they wanted.

    🛒 How to buy cold cuts in Germany and Austria?

    In the meat display, you will see the different cold meat cuts, and you will also notice name and price tags somewhere on the borders or somewhere near the meat rolls.

    If you don't know the most common meat cuts you can inquire about the different types in the display.

    For example, you will see 5 different ham variations, sitting right next to each other and the name and price tags are somewhere floating around the ham squares, and it makes sense to ask the luncheon meat seller.

    Normally, the prices are per 100 grams/10 dekagrams of cut meat slices, and occasionally, they also mention per kilo, just as a reference.

    The price heavily depends on the meat quality, so some will be cheaper per 100 grams and others will cost more, but they taste better as well.

    In Austria, it's common to calculate weight with dekagrams instead of grams.

    So, while you might be ordering 100 grams of a particular cold meat, the lady cutting your meat into thin slices might answer by saying 10 dekagrams.

    Usually, 100 grams of a sausage might be more than enough, which will last a few days before it gets bad.

    It doesn't really make sense to buy 200 grams except if you are planning a party or picnic.

    Sporadically, the meat sections of grocery stores also sell a few slices of different cold meats together so that people get to try around. You can always ask to try a slice of a particular sausage type to taste it first.

    When ordering the meat slices you get to choose too if you want them packed to take home or if you want the lady at the counter to make a bread sandwich with the cold cuts.

    You get to pick the sausage you want in your sandwich, and you can add a cucumber pickle or sweet green chilies, the choice is up to you.

    Once you finish your order, the lady, or sir at the counter will wrap it all up and stick a label on it with the weight, price and content description.

    You are only left to pay it at the cash counter with all the other grocery items and that's it.

    Store the meat cut packs in the cool dairy section in your fridge. Salami can last up to 2 weeks. Pink meat cuts need to be consumed within 7 days.

    🥩 Cold Cut Types

    There are 4 main different cold meat/sausage preparations, which include:

    • Raw Cold cuts/sausages such as Salamis
    • Cooked Cold cuts/sausages such as Liver sausage, Bierwurst
    • Brewed Cold cuts/sausages such as Extrawurst, Bologna and Gelbwurst
    • Cured or smoked Cold Custs such as Speck and Teewurst

    Cold cuts/sausages are made with either or mixed with meats such as pork, beef, wild game, veal, mutton, horse and poultry/turkey. The quantity of lard added depends on the sausage type.

    Each of the 3 first cold meat preparations is reduced from chunks to a fine consistency and then salts, herbs, and spices are added. Speck alone, is a whole piece of meat that is cured.

    Various spices and herbs are added to cold cuts during the preparation. The seasoning defines the flavors and style of the sausage.

    Some of the most common sausage recipes include mace, nutmeg, cardamom, lemon zest, mustard seeds, garlic, coriander, parsley, vanilla, ginger, allspice, marjoram, thyme, rosemary, black pepper, white pepper or green pepper, and salt to the meat ingredients.

    Honey and chopped onion can also be added, which for example is commonly done with the Leberwurst.

    The most common Cold cuts are usually raw or brewed, whereas the raw cold cuts can be stored longer.

    Pink-shaded brewed cold cuts can be kept for a few days only before they start to get bad.

    Extrawurst, Mushroom sausage, Champignonwurst, Paprikawurst, Paprika sausage, cold cuts.
    Extrawurst, Mushroom sausage, Champignonwurst, Paprikawurst, Paprika sausage, cold cuts.

    The most common pink-shaded cold cuts are the popular Extrawurst, Paprikawurst (or Pikantewurst) and Champignonwurst as seen in the picture above.

    All three can be found all over Austria and Bavaria.

    Especially the Extrawurst, the regular fine cold cut sausage, is an all-time favorite in Austria.

    Incidentally, a well-known Austrian criminal serial with a German Shepard as star detective, sees the German Shepard asking for Extrawurst sandwich treats. Yep, even our pets eat the best of sausages…

    Other pink-shaded cold cuts include:

    • All the different ham varieties – for example, mountain ham and pressed ham
    • sausages based on the Extrawurst (as Paprika and mushroom sausage) – for example, Olive sausage, pickled cucumber sausage, cheese sausage, chili sausage, pistachio sausage etc
    • foreign cold meats such as in Hungary, Slovenia or Italy's famous Italian cold cuts.
    haussalami, regular salami, knoblauchsalami, garlic salami, chili salami.
    Haussalami a regular salami, Knoblauchsalami, garlic salami, chili salami.

    Then, of course, we have our beloved raw cold cuts such as Salami.

    Salamis are omnipresent all over Europe and there are countless variations.

    Some are fattier some are less.

    Some are more spiced than others and as you can see, they can vary in the intensity of red saturation.

    Tyrolean Speck a delicacy from the Tyrol region in Austria, has a PGI status and has been around since at least the 15th century.

    This cured pork belly or pork back meat is smoked and sometimes spiced as well. English bacon or Italian Pancetta are most similar to Speck.

    Its regional brother, the South Tyrolean Speck, a region that is now Italy, has a similar preparation and maturation.

    🔠 German Cold Cuts Words

    Sausage – Wurst

    Ham – Schinken

    Paris mushroom – Champignon

    Bell pepper/capsicum – Paprika

    Garlic – Knoblauch

    👁️‍🗨️ What to serve with cold cuts to entertain guests

    • Beef liver pate
    • Liptauer spread
    • Cream cheese spread
    • Spelt bread, black bread, bread rolls or Kaisersemmel
    • Obatzda dip
    • Pickled cucumbers, chili Pepper, onions, beets, or carrots
    • Ground horseradish
    • Butter (my dad's favorite)
    • Cheese slices such as Emmental, Gruyère, Edam or soft cheese such as Saint Albray, Brie and Chaumes
    • Fruits such as figs, grapes, and apples
    • Nuts such as walnuts, chestnuts.
    • Preserves such as fig jam, spiced red currant chutney, lemon marmalade or kumquat marmalade.
    • Bavarian potato salad or Cucumber salad
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    Comments

    1. Steve says

      November 29, 2020 at 9:04 am

      Hi, may I simply ask, which German type sausage/cold cut closest resembles the humble Aussie "devon" please

      Reply
      • Helene Dsouza says

        November 29, 2020 at 11:47 am

        Hi Steve, I hadn't heard of the Devon sausage before. I looked it up and it looks like our Extrawurst or our Fleischkäae/Leberkäse. Extrawurst is cut into thin slices. Fleisch-/Leberkäse is eaten the same day and cut into thick slices and eaten in bread, it's more like meatloaf. From the looks, they resemble the Devon Sausage. How do Devon cold cuts taste like?

        Reply
    2. Herman says

      May 19, 2015 at 2:37 pm

      hi Helene
      I am new on your blog tell me I am from South Africa and I looking how to make my own cold cuts and sausage looking for receipts from all over the world but it is imposable to find the
      receipts can any person help me PLEASE!!!~!!!

      Reply
      • Helene Dsouza says

        May 19, 2015 at 6:44 pm

        Hi Herman,
        Well, cold cuts recipes are a well kept secret in Europe. I personally don't know how they make it but I think they use Natriumnitrit (NaNO2) and salt for curing and turning them pink. Also I believe they add spices to sausage cuts such as Salami. Unfortunately I don't know the secret myself, so I can't help you further. I suppose you could learn it in central Europe if you get around the right person, or you try around at home.

        Reply
    3. mjskit says

      December 18, 2014 at 9:32 am

      Fabulous post Helene!!! When I get a craving for cold cuts I head over to the Alpine Sausage Factory, a tiny little European deli in my neighborhood that's been here for years. It has the best sausage and cold cuts, but half the time I don't know what I'm buying or even looking for. So this has helped tremendously! Thanks!

      Reply
    4. Robin says

      December 15, 2014 at 2:28 am

      We have plenty of cold cuts but finding really good, quality cold cuts is difficult here. I make a trip into the city for a yearly food show, big budget in hand, and stock up on well made foods made with local ingredients. Otherwise, it's the over priced, under quality cold cuts that keep me from the deli. Love this!

      Reply
    5. Ramona says

      December 14, 2014 at 7:37 pm

      These sure beat our boring ham and turkey I get at my deli! 🙂

      Reply
    6. Soni says

      December 12, 2014 at 10:29 pm

      Mmmm I love all kinds of cold cuts and enjoyed them a lot when we were in the UK!Miss certain varieties in the US though...guess that's what happens to you in India.I eat to my heart's content when I visit family in the UK 🙂 Great tutorial on cold cuts!!

      Reply
    7. Amila says

      December 12, 2014 at 9:32 pm

      This post is really interesting.I enjoyed reading it and glad to find the details of different meat varieties.....

      Reply
    8. Maureen | Orgasmic Chef says

      December 12, 2014 at 6:28 pm

      I remember the sausages and other wonderful cold cuts in Europe. We don't have a decent deli in our city but I'm hopeful! This post is a meat-lover's dream.

      Reply
    9. [email protected]'s Recipes says

      December 12, 2014 at 4:56 pm

      This is indeed a heaven for meat lovers!
      Have a wonderful baking season, Helene!

      Reply
    10. Nava Krishnan says

      December 11, 2014 at 11:34 am

      Been to a couple of countries in Europe, thus had quite a good venture over the cuts. But at home, we seldom have such a spread. Nevertheless, its available at most buffets.

      Reply
    11. wok with ray says

      December 10, 2014 at 8:43 pm

      Amazing to see the display of cold cuts and I am drooling over the sight of it. I think I would go for chili salami and garlic salami.

      Reply
    12. Choc Chip Uru says

      December 10, 2014 at 11:41 pm

      I know quite a few of my friends are a fan of cold cuts, but it has always confused me! Thanks for clearing it up, I always wanted to have a classy party with them on offer with cheese 🙂

      Cheers
      Choc Chip Uru

      Reply
    13. [email protected] Riffs says

      December 10, 2014 at 9:08 pm

      What a terrific post! I love cold cuts, and just don't know the names of so many when I travel. I need this! Definitely bookmarking it -- thanks so much.

      Reply
    14. Rosa says

      December 10, 2014 at 8:07 pm

      Mmmhhh, I love that kind of food. That local shop has an immense choice of sausages...

      Cheers,

      Rosa

      Reply

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