Give me some pickle/olive loaf or Braunschweiger anytime, any day and I am happy.

I can, and usually do, sit on down, grab some town and country or club crackers and just chow down.

I know that they might not be the healthiest things in the world but 

Pimiento loaf, more commonly  pimento loaf, also called  pickle and pimiento loaf,  pickle and pimento loaf, or  P&P loaf, is a loaf-type  luncheon meat  containing finely chopped beef and pork, as well as chopped  pickles  and  pimientos.[1]  After being formed into a loaf and cooked, the loaf is kept whole so it can be sliced and served cold as deli meat. Pimento loaf is closely related to  olive loaf  (the primary difference being pimentos and pickles replacing pimento-stuffed  olives)[2][3][4]  and  spiced luncheon loaf. It is distantly related to  ham and cheese loaf.

In the United States and Canada, Braunschweiger refers to a type of pork  liver  sausage which, if stuffed in natural casings, is nearly always smoked. Commercial products often contain smoked bacon, and are stuffed into fibrous casings. Liverwurst (another type of pork  liver  sausage) however is never smoked nor does it contain bacon.

The  USDA  requires that the product contain a minimum of 30% liver.[3]  A typical commercial formula is about 40% pork liver or scalded beef liver, 30% scalded pork jowl, 20% lean pork trimmings and 10% bacon ends and pieces. Added seasonings include salt and often include white pepper, onion powder or chopped onion, and  mace. Curing ingredients (sodium erythorbate  and  sodium nitrite) are optional.

Braunschweiger has a very high amount of  vitamin A, iron, protein and fat. The meat has a very soft, spread-like texture and a distinctive spicy liver-based flavor, very similar to the Nordic  leverpostej. It is usually used as a spread for toast, but can also be used as a filling for  sandwiches, often paired with stone-ground  mustard, sliced tomato, onion and cheese. In the Midwestern United States, braunschweiger is typically enjoyed in a sandwich with various condiments such as ketchup, mustard, and dill pickles, or simply spread on crackers or pancakes. There are also a few recipes for  pâté  and cheese balls which use braunschweiger as a primary ingredient. However,  pâté  is creamier than braunschweiger.

Now I am not as smart as the Wiki references I just posted all I know I love them both.  One of my other favorites that I grew up on was beef tongue. I remember my mom making a  tongue at home and I was the only sibling that dove for it. Growing up Jewish I was exposed tongue at a very young age.

Go to a deli…. order a hot tongue on rye you will not regret it, especially if you add 1000 island dressing, swiss and cole slaw.

How about you? Are you a fan of any luncheon meat?