Italian Cold Cut Platter

It s an italian tradition.

Italian cold cut platter.

Italian cold cuts are often made from pork. Cut your dry salami and do the same with them. This platter is a delicious way to set the stage for the holiday dinner to be served by diana. Mushrooms kalamata olives coppa bresaola roasted peppers and 6 more.

The real thing though is a lot more subtle than the american cold cut. Cover and refrigerate up to 2. Mortadella can be served thinly sliced or in cubes. There is an incredible variety of cured.

It has a soft almost velvety texture and tastes subtlely of the pistachios and spices that this sausage is cured with. Peel seed and cut the peppers into 1 2 inch thick strips. Italian vinaigrette salad dressing hard salami fresh mushrooms and 8 more. Take the cold cuts roll them up and place them nicely on the platter.

Pickled peppers provide heat and acid which works well for high fat cold cuts like mortadella and soppressata. Salami prosciutto salsiccia finocchiona pancetta and so on which are collectively referred to as salumi in the past these were all made when hogs were butchered in late fall or early winter and set aside to guarantee a supply of meat during the warmer months when uncured meats would spoil rapidly. Cold cut platters should have at least one or two pickled ingredients. Cornichons or gherkins have just enough acidity to contrast the richness of moderate fat cuts like regular ham salami and corned beef.

Antipasto platter love and confections.