Quote:
Originally Posted by Wormius
Some of the chewier ones that you literally need to drag out of the sandwich to chew are the worst. It’s usually those long-aged, oily, Italian cured ones with very little fat. You take a bite of your sandwich and everything gives way, except this thin slice of copa or some weird salami or whatever that you can’t bite through without rocking your jaw back be forth like your teeth are saws. And the stuff smells like week old socks from the bottom of the laundry hamper.
My 2 favourite luncheon meats though are Bavarian meat loaf and fatty capocolo.
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Leberkase (bavarian meatloaf) but in luncheon meat form? Taste like mortadella (fancy bologna)?
I love Prosciutto but its the worst for pulling out the entire slice. For ham luncheon its prosciutto cotto. Simple and perfect. Seems overly expensive in Calgary.