European Cold Cuts

also known as charcuterie, encompass a wide array of cured meats originating from various regions across Europe. These meats are often served thinly sliced and can be enjoyed on their own, with cheese, or as part of a larger spread. Some popular European cold cuts include,

  • Prosciutto: Originating from Italy, prosciutto is made from dry-cured ham, typically from the hind leg of a pig. It’s thinly sliced and has a delicate, salty flavor.
  • Salami: Italy is also famous for its salami, which comes in various forms and flavors. It’s made from fermented and air-dried meat, often seasoned with garlic, peppercorns, and other spices.
  • Chorizo Hailing from Spain and Portugal, chorizo is a spicy sausage made from pork, paprika, and garlic. It can be either cured and sliced thinly or cooked and served whole.
  • Mortadella: Originating from Bologna, Italy, mortadella is a large Italian sausage or luncheon meat made of finely hashed or ground heat-cured pork, which incorporates at least 15% small cubes of pork fat.
  • Serrano Ham: Another Spanish specialty, serrano ham is similar to prosciutto but is made from different breeds of pigs and is typically aged for a shorter period. It has a slightly stronger flavor compared to prosciutto.
  • Coppa: Also known as capicola or capocollo, this Italian cold cut is made from pork shoulder or neck and is seasoned with herbs and spices before being cured and air-dried. It has a rich, savory flavor.
  • Bresaola: Originating from the Lombardy region of Italy, bresaola is made from lean beef that’s been salted and air-dried. It has a deep red color and a slightly sweet, delicate flavor.

These are just a few examples of the diverse range of European cold cuts, each with its own unique taste and regional variations. They’re often enjoyed as appetizers, snacks, or as part of antipasto platters.

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