Cold Cuts

Curing is an age-old process of preserving fresh meat through salting, smoking or air-drying. Pork is most commonly used but beef, venison and wild boar are also preserved. Cured meat plays a prominent role in antipasto e.g. Salame, Prosciutto, Porchetta, Mortadella, Pancetta, Lardo, Guanciale, Coppa ... the list goes on..