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If you're like most Americans, you'll be eating at least one sandwich this week. And there's a good chance that it will be made with ham, bologna, or turkey, America's favorite lunchmeats. Manufacturers have created so many versions of those cold cuts--from low-fat, no-fat, and lower-sodium choices to smoked, flavored, and "mock-meat" varieties--that a visit to a supermarket lunchmeat aisle or deli counter could leave a shopper stymied by option overload.
To help guide you to the best choices, we assessed more than 50 kinds of ham, bologna, and turkey, choosing a mix of packaged and deli-sliced products. We rated them for flavor and texture and compared their ...