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The Spanish word for cold cut, fiambre, is also used in Latin American street slang to refer to a dead body (more common in Chile and Argentina).
In Guatemala, a cold cut is a traditional dish eaten in November. It is eaten the first and second day of the month to celebrate "El día de Todos los Santos" (All Saints' Day) and "El día de Todos los Difuntos" (All Souls' Day). There are two types: red and white.
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