Standard Selection

• The typical cold cuts collation is an indulgent symphony of salty, smoky and spicy flavors and a high fat content. The right meat combination will also provide a variety of textures. Salami is hard and garlicky, while Mortadella, with its cubes of pork fat and pistachio, is moist and tender. Prosciutto’s saltiness and fatty rind can be balanced with a sliver of cantaloupe, while lardo, a simple cured pork fat, spiced and matured, goes nicely with a cracker or slice of crunchy bread. Bresaola is one of the few cured beef cuts, with a briny taste, chewy texture and almost burgundy color.

Regional Variations

• In Italy, foods are frequently sourced as locally as possible to cultivate a unifying theme. Overseas, though, a good deli counter should be able to advise on which regional cuts go together, especially since many antipasto meats come from a specific, protected origin. Northern Italian antipasto will most likely feature Genoa or Milan salami, Parma or Modena Ham and Mortadella from Bologna. A particular treat is Bazzonne ham from Tuscany, rosy pink with a hint of acorn flavor. In the south, expect to find Sopressata, a dense chorizo-like sausage with chunks of fat, and Capocollo, cured pork from the neck and shoulder with a spicy chili flavor.

Serving Suggestions

• For aesthetic purposes, each individual meat slice should be rolled and organized in a fan shape around the perimeter of the plate or tray. Meats should be refrigerated before serving to keep them firm, but cover with wrap to avoid the aromas taking over the fridge. Left at room temperature or above, slices such as salami can appear to sweat and may turn limp. Cured meat antipasti can be eaten by themselves, but are best served with crusty bread or crackers.

Ideal Accompaniments

• Use the center of the plate for garnishes and accompaniments. Anything with a sweetness, sharpness or crunchy texture will complement the cold cuts – olives are ubiquitous in Italy, with capers, roasted red peppers and pickles also popular. Drizzle the entire plate with lemon juice, extra virgin olive oil and balsamic vinegar for a final dash of refreshing acidity. Load up any empty spaces with plenty of raw vegetables, too, for taste and color. Try cherry tomatoes, carrot, celery strips and sliced raw pepper - ideally yellow and red.