OLIVE LOAF
LIVERWURST
PROSCIUTTO
spanish CHORIZO
MORTADELLA
These old-school slices
are our new go-tos.
DEEP CUTS
FROM THE
DELI CASE
OLIVE LOAF
Are those pimento-dotted
green eyes winking at you
from behind the counter?
Stuffed Manzanilla olives
stud this cut (typically
made with pork and beef
or poultry) for a zestier
sandwich. Layer with
tomato, cheddar, romaine,
and honey mustard.
LIVERWURST
This underestimated
German spreadable
sausage has the worst
name. Ask for a sample
at the deli counter: The
pork and/or veal liver
makes for a rich, creamy
lunch meat. We love it
on rye with lettuce, mayo,
and pickled red onions.
PROSCIUTTO
Unlike hodgepodge
American ham, this Italian
version comes from the
hind legs of the pig. It’s
sliced so thinly that
it catches the light like
porky stained glass, and
it all but dissolves on your
tongue. Stack with Brie,
apple, and grainy mustard.
SPANISH CHORIZO
Sold sweet or spicy, this
meat gets its red color
from paprika. Unlike
Mexican-style chorizo,
which is often sold
raw in a bulk-sausage-size
casing, the Spanish-style
stuff is dry-cured. Try
it with avocado, pickled
peppers, and Manchego.
MORTADELLA
American bologna, meet
your Italian godfather
from Bologna. The spots
are cubes of neck fat (the
most melt-in-your-mouth
part of the pig) that
make this deli meat extra
rich. Pair with roasted
peppers, mozzarella,
and pesto. —AG
SHOP TALK
54 RACHAELRAYMAG.COM | SEPTEMBER 2019
