March 3


National Cold Cuts Day

Five things you should know about

Cold Cuts

  1. Cold cuts are sliced, precooked or cured meat, often sausages or meat loaves.
  2. Usually they are served on sandwiches or a platter with cheese and crackers.
  3. They are most commonly for sale vacuum-packed at the grocery store or sliced-to-order at the deli.
  4. Most pre-sliced cold cuts are higher in fat, nitrates, and sodium than those that are sliced to order.
  5. The CDC advises that those over 50 reheat cold cuts to “steaming hot” 165 °F (73.9 °C) and use them within four days.

On This Day in Food History…

1709 Andreas Sigismund Marggraf was born. A German chemist, in 1747 he extracted sugar from the sugar beet and determined it was identical to cane sugar. It wasn’t until 1802 that the first beet sugar refinery would be built.
1797 The first patent for a washing machine was issued to Nathaniel Briggs
1855 Congress authorized $30,000 to purchase dromedaries (camels) for the military to use in the Southwest.
1879 Elmer McCollum was born. He was a chemist who discovered vitamins A, B and D.