National Cold Cuts Day

Deli counter delights, stacked high between slices, ready for your next sandwich adventure.

Marketing angleinferred

Drive deli counter traffic and cold-cut sales in March with sandwich-focused promotions tied to a heritage food tradition.

Relevance 62high intent

'From Roman soldiers to your lunch box: the 2,000-year story of cold cuts'
'Build your perfect sandwich: March cold-cut deals at [retailer]'
'Cold cuts aren't just for sandwiches—try these 5 serving styles'
'Deli counter spotlight: premium meats at special March pricing'

History

National Cold Cuts Day is a delicious tribute to all the sliced meats we love. While the origins of this day remain a bit of a mystery, the history stretches back thousands of years.

It’s believed that the first cold cut, Mortadella, was invented about 2,000 years ago and was a staple for Roman soldiers. This tradition of slicing meats was popularized for sandwiches by the Earl of Sandwich in the 17th century. However, the concept of wrapping meats in bread or other substances predates him.

Cold cuts have been part of human cuisine for centuries. Served at ladies’ luncheons before the 19th century, they evolved over time to a variety of meats and serving styles.

Today, cold cuts are a versatile and beloved part of diets around the world, whether enjoyed in sandwiches, with crackers, or as part of elaborate charcuterie boards.

To celebrate National Cold Cuts Day, you can visit your local deli to explore the wide array of meats available, make your favorite sandwich, or even share your creations on the internet using hashtags like #NationalColdCutsDay.

It’s a day where food lovers can indulge in their favorite cold cuts without worrying about calories, celebrating the rich history and delicious variety of sliced meats.

Interestingly, Americans consume more than $2 billion worth of cold cuts every year, highlighting just how much these meats are enjoyed across the country.

Despite their popularity, it’s worth noting that pre-sliced cold cuts are generally less healthy than those sliced to order, often being high in sodium and fat.

Nonetheless, with options ranging from the healthiest turkey to the more indulgent pastrami, there’s something for everyone to enjoy on National Cold Cuts Day.

FAQ

Are cold cuts and other processed meats really linked to cancer risk?

Health authorities classify processed meats, including most cold cuts, as carcinogenic because regular intake is associated with a higher risk of colorectal and some other cancers. The World Health Organization’s cancer agency places processed meat in Group 1 (known to cause cancer) based on large population studies, and many nutrition guidelines recommend limiting portions and how often they are eaten rather than avoiding them entirely.

What makes cold cuts “processed,” and how do they differ from fresh meat nutritionally?

Cold cuts are usually meats that have been cured, smoked, salted, or otherwise preserved, often with added sodium, nitrites or nitrates, and sometimes sugar and phosphates, then cooked or dried and sliced. Compared with unprocessed fresh meat, processed deli meats generally contain more sodium and preservatives and may contribute more to cardiovascular and cancer risk when eaten frequently, although they still provide protein, iron, and B vitamins.

How much cold cuts is considered a reasonable amount in a healthy eating pattern?

There is no single global limit, but many expert groups advise keeping processed meat, including cold cuts, as an occasional food rather than a daily staple. For example, some public health recommendations suggest trying to stay under about 50 grams of processed meat per day on average and emphasize replacing part of that intake with fish, legumes, nuts, and fresh poultry or meat to reduce long‑term disease risk.

Why are nitrites and nitrates used in deli meats, and should people be worried about them?

Nitrites and nitrates in cold cuts help prevent the growth of dangerous bacteria such as Clostridium botulinum, improve shelf life, and keep the meat’s pink color. In the body and during high‑temperature cooking, they can form nitrosamines, which are potentially carcinogenic, so many health agencies support using the lowest effective levels and encourage consumers to limit frequent intake of heavily processed meats while keeping an overall varied diet.

What are the key food safety rules for storing and serving cold cuts at home?

Food safety agencies advise refrigerating sliced deli meats at or below 40°F (4°C), using opened packages within 3 to 5 days, and discarding any meat left at room temperature for more than 2 hours. Because cold cuts can carry Listeria monocytogenes, which grows even in the refrigerator, people who are pregnant, older, or immunocompromised are often told to only eat them steaming hot or avoid them unless heated.

Are “natural” or “uncured” cold cuts actually healthier than regular deli meats?

Many “natural” or “uncured” products still use nitrate or nitrite sources such as celery juice powder, and studies show that the body processes these similarly to conventional curing salts. While some brands may have less sodium or fewer additives overall, experts recommend reading the nutrition label and treating all processed meats, including “natural” versions, as foods to enjoy in moderation rather than assuming they are risk‑free.

How do traditional cured meats like prosciutto or salami fit into Mediterranean-style diets that are often called healthy?

Historically, Mediterranean diets used cured meats like prosciutto, salami, and other charcuterie in small portions, more as flavoring or occasional treats than everyday protein sources. Modern dietary patterns that follow Mediterranean principles still emphasize vegetables, fruits, whole grains, legumes, nuts, olive oil, and fish, with processed meats kept to a low frequency to maintain the diet’s protective effect on heart and metabolic health.