Calabrese: a spicy cured pork sausage from Calabria, Italy. Bright red, rich, and robust. You can get this sliced thin at the deli or cut slightly thicker slices at home.
Mortadella: a large Italian pork sausage studded with small cubes of pork fat, whole black pepper, and optionally pistachios or olives. Mortadella is soft and smooth and silky. It might remind you of baloney, but it’s nothing like baloney. Get this sliced thin.
Prosciutto: By now everyone and their grandma knows prosciutto and it’s no wonder why, it’s salty, rich, and just melts in your mouth. What’s not to love about thinly sliced cured ham?! Get this sliced thin at the deli.
Jamon (Serrano and Iberico): The Spanish version of dry cured ham. Sweet, nutty, and earthy, this delicate ham is cured longer than prosciutto and has a deeper, stronger flavor. Serrano is the more common jamon and Iberico is the more specialty, made from black Iberian pigs. Get this sliced thin at the deli.
Bresaloa: Air dry salted lean beef that’s been aged, made famous in the Lombardy region of Italy. It’s kind of like a beefy version of prosciutto, but less fatty and milder in flavor. Get it sliced thin at the deli.
Finocchiona: a Tuscan salami on the sweeter side flecked with fennel seeds. This is one of my favorites!

Calabrese: a spicy cured pork sausage from Calabria, Italy. Bright red, rich, and robust. You can get this sliced thin at the deli or cut slightly thicker slices at home.
Mortadella: a large Italian pork sausage studded with small cubes of pork fat, whole black pepper, and optionally pistachios or olives. Mortadella is soft and smooth and silky. It might remind you of baloney, but it’s nothing like baloney. Get this sliced thin.
Prosciutto: By now everyone and their grandma knows prosciutto and it’s no wonder why, it’s salty, rich, and just melts in your mouth. What’s not to love about thinly sliced cured ham?! Get this sliced thin at the deli.
Jamon (Serrano and Iberico): The Spanish version of dry cured ham. Sweet, nutty, and earthy, this delicate ham is cured longer than prosciutto and has a deeper, stronger flavor. Serrano is the more common jamon and Iberico is the more specialty, made from black Iberian pigs. Get this sliced thin at the deli.
Bresaloa: Air dry salted lean beef that’s been aged, made famous in the Lombardy region of Italy. It’s kind of like a beefy version of prosciutto, but less fatty and milder in flavor. Get it sliced thin at the deli.
Finocchiona: a Tuscan salami on the sweeter side flecked with fennel seeds. This is one of my favorites!