Unfortunately, there aren't many places where you can still buy 'home cooked' meat sliced in front of you. Most meats, including those on the deli counters are processed in a factory. Have a look on the label, is it meat or meat+ something else. If it is a cured meat, how is it cured?
Sodium Nitrate?
Heres what the Mayo clinc says about this.
http://www.mayoclinic.com/health/sodium-nitrate/AN02119
Phosphates?
Meats contain phosphates naturally but many processed meats(and other foods) contain added phosphates , some researchers have raised concern about eating large amounts of these particularly for people who are at risk of CVD or kidney problems.
http://www.mtbeurope.info/news/2012/1202012.htm
If you google' red and processed meats' you will find a whole raft of health concerns. Personally, I can never understand why they don't separate them out; there is a vast difference between a piece of beef you have just cooked with a few herbs and a piece of meat that has been treated for preservation and appearance in a factory.
Certainly I would limit how much I ate. At home to avoid exactly this, I now cook extra roast meat or more usually because of cost, a chicken specifically to eat cold at lunchtimes.
