What is the best deli meat?

Smoked, cured, brined or simply roasted and sliced: the counter holds New York icons, Italian imports and the lean everyday stuff people actually buy.

1. 1
   Turkey Breast

   Cooked turkey breast sliced thin for sandwiches, one of the leanest cold cuts at the American deli counter.
   1000pts
2. 2
   Mortadella

   A large Bolognese pork sausage studded with cubes of fat and sometimes pistachios.
   943pts
3. 3
   Pastrami

   Brined beef, usually navel or brisket, coated in pepper and coriander, smoked and steamed, the signature meat of New York delis.
   943pts
4. 4
   Ham

   Cured pork leg sold baked, boiled, smoked or honey-glazed, second only to turkey in US deli-meat sales.
   600pts
5. 5
   Salami

   Dry-cured, fermented pork sausage of Italian origin, sliced thin for sandwiches and antipasto platters.
   600pts
6. 6
   Corned Beef

   Beef brisket cured in salt brine with spices, sliced for Reuben sandwiches and served hot at Jewish delis.
   491pts
7. 7
   Liverwurst

   A German-style liver sausage, usually of pork or calf liver, sliced or spread on rye bread with onion and mustard.
   491pts
8. 8
   Roast Beef

   Oven-roasted beef sliced thin and served cold or warm, the base of the roast beef sandwich.
   360pts
9. 9
   Bologna

   A finely ground, cooked American sausage descended from mortadella, sold sliced in lunchmeat packs.
   0pts
10. 10
    Prosciutto

    Italian dry-cured ham, aged for months and sliced paper-thin, best known from Parma and San Daniele.
    0pts
11. 11
    Capicola

    Italian cured pork neck or shoulder, seasoned with pepper or paprika and sliced thin, a staple of the Italian sub.
    0pts

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