Pastrami is a meat is brined, partially dried, seasoned with herbs and spices, then smoked and steamed. Beef plate is the traditional cut of meat for making pastrami, Like corned beef, pastrami was originally created as a way to preserve meat before refrigeration.
Black Forest ham, is a variety of dry-cured smoked ham, produced in the Black Forest region of Germany.
Black Forest ham can take up to three months to produce. Raw ham is salted and seasoned with garlic, coriander, pepper, juniper berries and other spices. After curing for two weeks, the salt is removed and the ham ages an additional two weeks. It is then cold-smoked using sawdust and fir or juniper brush at a temperature of not more than 25°C (77°F) for several weeks, becoming almost black on the outside and imparting much of its distinctive flavor. It is then air-cured for at least two weeks before sale.
Capocollo or coppa is a traditional Italian pork cold cut (salume) made from the dry-cured muscle running from the neck to the 4th or 5th rib of the pork shoulder or neck. The name capocollo comes from capo ("head") and collo ("neck"). It is dry cured and, typically, sliced very thin. It is similar to the more widely known cured ham prosciutto, because they are both pork-derived cold-cuts that are used in similar dishes.
This classic, delicately smoked ham, great for sandwiches and platters
Another Clasic, This Peppered Ham is great for sandwiches or platters
Cold Cut with Green and Red Dried Bell Peppers, Great for sandwiches or in a platter
Primo Pepperoni Salami
Milano is one the most well-known Italian salami. It is a fairly big salami made exclusively with pork that is seasoned simply, with salt, pepper and garlic and doesn’t have an overpowering flavor. It is excellent as an appetizer or as a filling for sandwiches.