Deli-style pickled meat

Deli-style pickled meat is an ingredient traditionally used in cooking to prepare sandwiches, salads, and various dishes that require a characteristic salty and spicy touch. It consists of meat (often beef or pork) that has been marinated in a solution of vinegar, spices, and occasionally sugars, which gives it a tender texture and a distinctive, slightly acidic flavor.

This method of preservation and preparation originates from the tradition of European and North American delis (delicatessens), where it became especially popular during the 20th century as a practical way to extend the meat's shelf life without losing flavor. In many Spanish-speaking countries, its use has spread, adapting to local cuisine.

Properties: Deli-style pickled meat is an excellent source of protein and provides minerals such as iron and zinc. However, due to its pickling and curing process, it may contain high levels of sodium, so it is recommended to consume it in moderation, especially in low-salt diets.

Synonyms in Spanish from Latin America: depending on the region, deli-style pickled meat may be known as carne en escabeche, carne curada, carne marinada, or simply carne deli. In some countries, the term fiambre encurtido is also used.