A Guide To The Different Types Of Italian Cold Cut Meats
Italian cuisine is known for its rich flavors, and one of the cornerstones of Italian cuisine is the cold-cut meats. Italy is home to a wide variety of cold-cut meats, each having its own unique flavor and texture.
Whether you are looking for a light snack or a hearty meal, there is the best Italian cold-cut meat for you. Here is a guide to the different types of Italian cold-cut meats.
Prosciutto
Prosciutto is perhaps the most popular of all the Italian cold-cut meats. It is made by curing the hind leg of a pig, and it has a sweet, nutty flavor. Prosciutto is usually thinly sliced and served as an appetizer, with other Italian meats and cheeses, or as a topping for salads or pizza.
Salami
Salami is another popular Italian cold-cut meat. It is made from pork, beef, or a combination of the two, and it is flavored with spices and herbs like garlic, red pepper, and fennel. Salami is usually served as an appetizer, sliced thinly, and served with other Italian meats and cheeses.
Capicola
Capicola is a cured pork shoulder, flavored with red pepper and other spices. It is usually served thinly sliced, as an appetizer or as a main dish. Capicola is often served with other Italian meats and cheeses or used as an ingredient in salads or pasta dishes.
Culatello
Culatello is a cured ham that is made from the thigh of a pig. It is usually served thinly sliced, as an appetizer or as a main course. Culatello has a sweet, nutty flavor, and it is often served with other Italian meats and cheeses.