What is a Delicatessen?
A delicatessen — more commonly known as a "deli" — is a type of shop that sells a curated selection of high-quality, ready-to-eat foods. Think thinly sliced cured meats, artisan cheeses, freshly prepared salads, pickled vegetables, and a range of speciality goods that you would not typically find in a standard supermarket. The word itself comes from the German Delikatessen, meaning "delicacies", and the concept has roots stretching back centuries across Europe.
A brief history of the deli
The modern delicatessen as we know it largely evolved from the Jewish immigrant communities of New York City in the late 19th and early 20th centuries. Newcomers brought with them culinary traditions from Eastern Europe — smoked meats, pickled herrings, rye bread — and set up shops that catered to their communities. Over time, these shops became cultural institutions, attracting customers far beyond their original neighbourhoods. The famous Katz's Delicatessen on Manhattan's Lower East Side, which opened in 1888, remains one of the most celebrated examples of this era.
What you will typically find inside
A traditional deli is defined by its counter service and the quality of its produce. Charcuterie is usually central to the offering — salami, mortadella, prosciutto, pastrami, and other cured or smoked meats, sliced to order. Alongside these sit an array of cheeses, from mild and creamy bries to sharp aged cheddars and pungent blue varieties. Many delis also stock freshly made sandwiches, pâtés, olives, antipasti, and homemade condiments. The emphasis is always on flavour and provenance rather than convenience or price.
Delis around the world
Although the New York-style Jewish deli is perhaps the most iconic version, delicatessens take different forms depending on where you are in the world. In Italy, a salumeria or gastronomia serves a similar function, focusing on local cured meats and regional cheeses. In France, a charcuterie specialises in pork-based products, whilst a fromagerie concentrates on fine cheeses. In the UK, the modern deli has been shaped by a growing appetite for artisan and locally sourced produce, with many shops blending traditional continental influences with British farmhouse staples.
The deli versus the supermarket
The rise of large supermarkets throughout the 20th century posed a significant challenge to independent delis. Mass-produced and pre-packaged foods offered convenience at lower prices, drawing customers away from specialist shops. Yet the deli never disappeared. If anything, growing consumer interest in food quality, sustainability, and provenance has helped independent delis find a renewed audience. Shoppers who want to know where their cheese was made or how their prosciutto was cured are increasingly turning back to specialist retailers who can answer those questions.
More than just food
For many people, a visit to the deli is as much about the experience as it is about the food. There is something particular about a well-stocked counter — the smell of aged cheese mingling with cured meats, the sight of marinated vegetables glistening in olive oil, the ritual of choosing each item and having it sliced or portioned by hand. Delis often serve as informal community hubs, places where regulars stop for a chat as much as a purchase. In this sense, they occupy a cultural space that no supermarket aisle can replicate.
Why the deli endures
The delicatessen has survived industrialisation, supermarket dominance, and shifting eating habits because it offers something that mass retail cannot easily replicate: specialisation, story, and quality. Each item on a deli counter tends to have a history — a region, a producer, a method. That connection between food and its origins is increasingly valued in a world where diets are more considered and consumers are more curious. Whether it is a corner deli in a busy city or a rural farm shop with a well-stocked counter, the spirit of the delicatessen — good food, carefully sourced and proudly presented — remains as relevant as ever.
