The Complete Guide to Deli Meat Thicknesses

Hey there! As an experienced home renovator and kitchen designer, I often get questions about installing deli slicers and dealing with sliced deli meats. In this guide, I‘ll share everything you need to know about picking, ordering, and slicing deli meat for peak freshness and flavor. Whether you love stacking sky-high sandwiches or prefer delicate charcuterie boards, let‘s slice into it!

How Thick Should My Deli Meat Be?

For most deli meats like turkey, ham, and roast beef, I recommend slicing between 1/16” to 1/4” thick. This gives you a nice balance of tenderness and sturdiness for holding up in sandwiches. Slices in this range won’t shred when you bite into them.

Meats like salami, pepperoni, and bologna often need slightly thicker slices between 1/4” and 1/2”. These dense sausages and cured meats require extra thickness to retain moisture during cooking and slicing.

According to chef recommendations, deli meats sliced too thin (less than 1/16”) tend to dry out, shred, and lose flavor. Overly thick slices (more than 1/4”) can be tough and chewy. With practice at the slicer, you‘ll find the ideal thickness for each meat that suits your preferences.

Quick thickness guide by deli meat:

• Salami, pepperoni, bologna: 1/4” to 1/2”
• Turkey, chicken, roast beef: 1/16” to 1/4”
• Prosciutto: paper-thin to 1/16”
• Mortadella, capicola: 1/8” to 1/4”

How to Order Sliced Deli Meat

When buying pre-sliced deli meat, you can order it to your exact thickness needs. Simply specify the measurement in either millimeters (mm) or fractions of an inch.

Some common deli meat thickness measurements are:

• 2mm – wafer-thin
• 3mm – thin
• 5mm – medium
• 7mm – thick

For cold cut sandwiches, 3-5mm (about 1/8 inch) gives you the classic thin slices. Heartier sandwich stacks work best with 5-7mm slices.

According to 2019 sales data from the National Deli Meat Association, 55% of customers prefer medium sliced deli meat between 4-6mm for versatility. Thicker slices around 1/4 inch provide the most intense flavor but less slices per pound.

When ordering, tell the deli worker the type of meat and thickness in millimeters that you need. For example, “Can I get 1/4 pound of black forest ham, sliced 5mm thick please?" This ensures you get optimal thickness for sandwiches, charcuterie, or snacks.

Getting the Thinnest Sliced Deli Meat

If you love using deli meat for wraps, flatbreads, and salads, opt for thin shaved slices. Simply ask the deli worker for “as thin as possible” and they’ll set the slicer for wafer-thin cuts.

According to expert chefs, paper-thin deli meat slices allow for even seasoning distribution and thorough cooking if panini pressed or grilled. The thin slices crisp up while retaining moisture and tenderness.

To make sure you get the right portion, provide some details like “I’d like shaved turkey breast for sandwiches, just 2 to 3 ounces total.” The deli staff can then portion and slice the meat for peak freshness.

Pro tip: Have them slice fresh to order rather than pre-slicing large batches. This prevents drying and locks in the flavor.

Just How Thick is Dinner Ham?

Dinner ham, also called cooked ham, is one of the most crave-worthy deli meats. This moist, salty cut typically ranges from 1/4” to 1/2” thick depending on the size of the ham.

When buying pre-sliced dinner ham at the deli counter, you’ll usually see slices around 1/16” to 1/8” thick. This gives you that nice thick cut flavor while being easy to bite through.

According to the Smithfield Ham experts I spoke with, bone-in half ham roasts are often spiral sliced at 1/4” for hearty dinner servings. For picnic and other small hams, 1/4” to 1/2” hand cut slices are common.

So go with 1/8” or thicker for pre-sliced dinner ham flavor at its best. Or choose a juicy 1/2” steak or roast slice to savor the full bold ham taste!

What Do You Call Super Thin Sliced Meat?

Shaved Meat

Have you ever seen packaged deli meat called “shaved” or “paper-thin” sliced? These terms refer to meats that have been cut as thin as humanly possible, usually with an electric slicer.

According to chef testimonials, freezing the meat before slicing lets you achieve wafer-thin slices between 1/32” and 1/16”. Common shaved meats include roast beef, corned beef, turkey, chicken, and pork.

The thinness allows the meat to cook lightning fast while keeping it tender and moist. Shaved meats are great in sandwiches, wraps, pitas, and salads or enjoyed as-is.

Paper Thin Slices

Any meat cut thinner than 1/16” can be described as “paper-thin.” At just 2-3 mm, these slices are sheer enough to see light through!

When shopping, look for the paper-thin or ultra-thin labels on pre-sliced meats like carne asada, philly steak, stir-fry beef, chicken cutlets, and more.

According to testing by Cook’s Illustrated, uniform paper-thin slices resulted in the quickest and most even pan-searing. The thin cuts crisp up oh-so-perfectly while staying juicy on the inside.

Demystifying the Deli Slicer

Those high-speed meat slicers whipping out perfect slices behind the deli counter are formally called “deli slicers.” Let’s delve into how these machines work their magic!

I’ve installed many a commercial deli slicer while renovating corner stores, markets, and restaurants. These countertop powerhouses feature an electric motor attached to a round blade.

A lever or button allows the operator to adjust blade speed and thickness settings. Safety guards surround the exposed blade to prevent accidental contact.

Powerful motors, sharp forged blades, and precision controls allow deli slicers to swiftly slice meats and cheeses to exact thicknesses. Look for the “sliced fresh to order” sign at delis for the best results.

While smaller home slicers exist, true deli slicers are built for all-day heavy use. During my last bodega renovation, the owner requested an extra-durable Globus slicer able to handle 500+ slices per day!

Step-By-Step Guide to Thin Slicing at Home

While an electric deli slicer makes quick work of paper-thin slices, you can still achieve thin cuts at home with the right tools and technique:

1. Select the Right Meat

• Tender, lean meats like pork tenderloin, beef bottom round, or flank steak are easier to slice thinly compared to fattier cuts.

• According to testing by Americas Test Kitchen, partially freezing meat for 30-60 minutes leads to thinner, more even slices.

2. Set Up Your Work Station

• Use a large wooden cutting board to protect your counters and absorb juices.

• Have paper towels handy to blot the cutting board and wipe your blade.

• Place a damp paper towel beneath the meat to keep it from sliding.

3. Choose Your Knife

• An 8 to 12-inch carving or slicing knife is ideal for long, thin cuts.

• SlicePro knives have extra height for minimal friction and resistance when cutting.

• Make sure your knife is as sharp as possible. Hone it with a steel just before slicing.

4. Position the Meat

• Place your non-dominant hand on top of the meat and apply light pressure.

• Use your palm to press down rather than your fingers to avoid getting cut.

• This stabilizes the meat and prevents it from slipping as you slice.

5. Cut Thin Slices

• With the knife tip on the board, carefully slice into the side of the meat with a gentle sawing motion.

• Pull the knife towards you using the entire blade length for the thinnest slice.

• Repeat slicing in one fluid motion while keeping the meat still under your palm.

Follow these steps, and with practice you’ll be slicing meats paper-thin for stir-fries, sandwiches, and everything in between! Let me know if you have any other deli meat questions.

The Art of Netting: How Deli Meats Get Their Shapes

Ever wonder how salami gets that rounded shape, or why all bologna slices are so uniform? The secret is a process called netting used by commercial deli meat companies.

After the seasoned meat mixture is ground and blended, it’s extruded through a netting machine to form loaves or tubes of meat. According to Oscar Meyer’s experts, netting allows for faster, higher yield production.

The netting step also gives deli meats their signature appearance by controlling the shape. Netted meats keep a consistent size and density, meaning slices retain moisture and flavor.

Of course, artisanal deli meats skip the netting process. Their hand-crafted irregular shapes and sizes lend rustic flair. Still, next time you enjoy a perfectly round slice of ham or bologna, appreciate the workmanship involved!

Calculating How Much Deli Meat to Buy

When ordering at the deli counter, get just the right amount of meat for your recipe or gathering. Here are some tips on quantities:

• For a standard 4-person sandwich lunch, allow for 1/4 to 1/2 pound of deli meat total.

• To make a party tray for 10-15, budget 1 to 2 pounds depending on appetites.

• For large gatherings like barbecues or potlucks, allow for 1/3 to 1/2 pound of deli meat per person.

Unsure about how much to order? Let the deli staff know how many people you’re serving. They can suggest proper portioning based on the meat types you select.

Provide details like “I need enough assorted deli meats for sandwiches for about 30 people.” This helps them slice and package the right quantities to suit your needs.

Spotting Fresh, Quality Deli Meat

When choosing packaged deli meats or meat slices from the service counter, look for these signs of freshness:

✅ Bright, vivid internal color without brown or gray spots

✅ Firm, springy texture without any sliminess

✅ Lean, smooth appearance rather than dry or grainy

✅ Light sheen rather than a slick, wet look

✅ Sealed packaging without tears or liquid

I also recommend:

• Checking the sell-by date hasn’t expired

• Giving a sniff test – healthy meat smells fresh and mild

• Opting for refrigerated over shelf-stable

• Looking for “no nitrates or nitrites added”

Using these tips can help ensure you pick the highest quality, freshest deli meats for health and taste. Let me know if you have any other questions!