James Anderson

Buy Genoa salami for sandwiches and hard salami for charcuterie boards. That is the short version of this Genoa vs. hard salami comparison: Genoa is soft, fatty and mild, so it melts and spreads inside a warm sub, while hard salami is dense, dry enough to slice paper-thin, and holds its shape on a board … Read more

Short answer: pre-packaged sliced lunch meat wins on speed, price per pound and how long it keeps, while deli-counter meat wins on slice thickness, exact quantities and the way it handles in a sandwich. For most five-day lunch rotations I would buy pre-packaged meat as the default and pick up deli-counter meat when the week … Read more

Boar’s Head costs roughly two to three times more per pound than most grocery store deli meat, and for most weeknight sandwiches the difference disappears the moment the bread is toasted. A store-brand turkey breast, a value-pack ham, or a regional label like Dietz & Watson, Kretschmar, or Margherita will land right next to Boar’s … Read more

Short answer: yes, for most shoppers, with conditions. The 2024 recall applied to specific products from the Jarratt, Virginia plant, not to every Boar’s Head item in every case, and that plant has been rebuilt and is producing again. What the recall did damage is trust, and the inspection records published since then are the … Read more

The best grocery store deli meat brands for sandwiches come down to three things: how the meat actually tastes, how the slice holds up in your hands, and what is on the ingredient list. Pick the wrong one and you get a soggy sandwich no matter how good the bread is. Pick right and a … Read more

Neither brand wins for everyone. Boar’s Head is the better buy when you want one name to trust across every supermarket in the country and a deli counter that slices it fresh. Dietz & Watson is the better buy when flavor character matters more than shelf presence, and you can actually get it where you … Read more