I call these kind of lunch meats “pressed, chopped, and formed,” but on the package, I notice it says “cooked, chopped, and pressed.” My bad. My mom was on a kick with these kind of ‘meats’ for supplying our brown bag lunches during our coming up years. Although my siblings and I were relatively healthy and active, our mother had given up the fight years before, and so our school lunches became extensions of whatever diet she was on.
One year, it was sandwiches on toast that was sliced horizontally, so the sammie used one slice of bread, not two. Another year, it was yogurt, and to this day, I can’t look at the stuff. Lots of pb and j, of course, bologna and lunch meats like those from Carl Buddig. The product always amused me, as if they weren’t different ‘colors,’ you might think they are all the same product. Taste the same, to me, anyway.
The scariest thing of all? The price has hardly changed in fifty years. These were 2 / $1 at the WalMart.
Buddig has been around since the late 1800s in distant suburb of Chicago; picture of the modern factory is below. It’s still being run by descendants of the founder.
There’s a couple ways you could use these products, diced as an ingredient, though don’t look for it to impart all that much flavor, or as a base for your kid’s sandwiches, piling on the vegetables to give it substance, crunch, and balanced nutrition.
As for me, it’s always my preference to make my own lunch meats at home, using full cuts of muscle, prep, cook and run through the slicer. Short of that, I enjoy a quality expensive corned beef, like the ones made by the Carnegie Deli in NY, or Chicago’s Vienna Beef brand.
But props to Carl Buddig for their “Old Wisconsin” line; their natural casing hot dogs and polish sausages are some of my very favorites.
Buddig Corned Beef Review