Cold Cuts – European cold cuts, also known as charcuterie, are a diverse selection of cured meats from various regions across Europe, typically served thinly sliced and enjoyed alone or with cheese as part of antipasto platters. Popular varieties include Italy’s prosciutto, a delicate dry-cured ham; salami, a fermented, air-dried sausage with various seasonings; and mortadella, a finely ground pork sausage with cubes of fat. Spain and Portugal offer chorizo, a spicy pork sausage flavored with paprika and garlic, and serrano ham, a stronger-flavored counterpart to prosciutto. Other notable cuts include coppa (or capicola), a seasoned pork shoulder or neck meat, and bresaola, a lean, air-dried beef from Lombardy with a sweet, delicate flavor. Each of these cold cuts reflects its regional heritage and distinct preparation methods.