Johann Hunt
The 1970s were considered the heyday of bold, unapologetic deli meats, and Oscar Mayer was at the forefront with savory slices that filled dinner plates across America. While modern deli counters may be sleeker, some flavors from the past still linger in the memories of food lovers. Let’s open the fridge door to the past and rediscover 10 Oscar Mayer deli meats that deserve a second slice of life.
Smoky Beef And Pork Loaf
A rich blend of beef and pork with a whisper of smoke, this deli block delivered dinner-table heartiness in sandwich form. Discontinued in the late ’70s, it faded as a leaner; trendier cuts took over. But for those who remember it, that firm texture and savory aroma are unforgettable.
Liver Cheese Loaf
Even with the misleading name, this Southern favorite had devoted fans. Made from liver with a fatty “cheese-like” ribbon, it was bold and hearty. It had zero cheese, but plenty of punch. While Oscar Mayer stopped producing it, you might still find it in regional meat counters across the South.
Old-Fashioned Luncheon Meat
A throwback to Depression-era sandwich staples, this mixed-meat loaf had a classic texture and flavor that screamed “nostalgia.” Its simple, unfussy nature made it a comfort food icon.
The label used vintage fonts to evoke a rustic vibe. It faded when deli meats went upscale, but it remains beloved by fans who miss that “just-like-grandma-made” taste.
Macaroni And Cheese Loaf
A pork-based loaf filled with elbow macaroni and cheddar bits. It was the stuff of childhood dreams. Kids adored it, and let’s be honest, so did many adults. One of the rare deli meats that made picky eaters smile.
Corned Beef Slices
Served cold and layered with mustard on rye, Oscar Mayer’s corned beef was a deli staple, vacuum-sealed for peak freshness. It vanished quietly, edged out by pastrami and shifting price points. Grocery store delis used it for grab-and-go sandwiches in the ‘70s. It wasn’t canned like many corned beef products, making it a more refined choice for sandwich purists.
Spiced Luncheon Loaf
With hints of nutmeg, clove, and allspice, this seasoned bologna variant brought old-world flavors to the modern meat case. Eventually deemed “too retro,” it disappeared from shelves. It was Oscar Mayer’s nod to European charcuterie with a Midwestern twist.
Collectors have been known to trade sealed vintage packs.
Smoked Ham Roll
Visually distinctive and delicious, the Smoked Ham Roll featured thin layers of cured ham spiraled around a seasoned center. This “pinwheel” effect offered two flavors in every bite.
It was made to stand out in deli cases and lunch trays, offering both flavor and flair. Its mild smokiness and center blend made it ideal for party trays.
Mock Chicken Loaf
This pork-based loaf was seasoned to replicate the taste of cooked chicken, offering a poultry-like flavor at a lower cost. The pale, beige color and smooth rectangular slice also made it easy to spot in the deli case. Originally popular during wartime rationing, it remained a budget-friendly option in American delis through the 1970s.
Braunschweiger Spread
This soft, spreadable liver sausage was rich and smooth. Sold in small tubes, it was commonly served with crackers or turned into sandwich spreads. Made from pork liver, Braunschweiger was once a pantry staple in the Midwest and parts of the South. Oscar Mayer’s version was seasoned and blended for a milder, creamier consistency.
Head Cheese
A Gelatin-based loaf made from pork head parts such as tongue and cheek. Though its appearance and texture may have limited its long-term popularity, it was a delicacy originally adapted from European traditions for American lunch tables. This version was known for being milder and more uniform compared to traditional head cheese.