Lunch meat is called lunch meat because it was developed during the Great Depression in the 193s. At that time, it was difficult for ordinary families to afford meat food, and the middle and upper classes liked to eat this canned food at banquets. Because lunch meat is widely used at formal lunch parties, it is translated into "lunch meat", that is, lunch meat. This is compared with "Lunch", which refers to a more casual lunch, while "lunch" is more formal. The raw material of lunch meat is usually pork, and it contains a certain proportion of meat, and the starch content should not exceed 1%, which is different from processed meat products such as ham sausage, so the price is usually higher.