According to Greek legislation, cold cuts are classified according to:
a) whether the meat used for their preparation is minced or not,
b) their processing method: boiled (heat treatment), matured (air) or simply salted and raw (pickled).
A) Products made from pieces of meat
- Cured products. Cured meats made from individual pieces of meat that, after being salted and seasoned, are aged under controlled conditions for 2-24 months. These include: prosciutto, shoulder, and cured pork loin, as well as pasturmas made from beef, goat, sheep, or camel meat.
- Boiled products (heat-treated).
Cold cuts made from separate pieces of meat that are heat-treated at 70°C, and possibly smoked, resulting in the coagulation of the proteins down to their core. These include: ham, shoulder, pork loin, pork or beef steak and tongue, and turkey or chicken fillet.
B) Minced meat products
- Raw products.
Such as fresh sausages, which have minced meat, mixed with spices and encased in an edible casing (animal intestine). Products that have undergone some smoking or light drying.
Air-cured products. Cured meats that are stored in a natural or artificial casing, matured (possibly smoked) in a natural or artificial environment (air conditioning) for 4-8 weeks. Such are: air-cured salami and soutzouki. - Partially matured products (semi-dry). Cured meats that are partially matured in a suitable environment, pasteurized and possibly smoked. Such is: beer salami.
- Boiled products (heat-treated). Cold cuts made from finely chopped pieces of meat, heat-treated at 70°C and possibly smoked, resulting in the coagulation of the proteins down to the core of the product. Such are: sausages, boiled salamis, parmesan and mortadella.
