Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Meats
Accompaniments
Method
Meat Preparation
Curing the Meats
For each type of meat, ensure that it has been properly cured. Follow the specific curing process for each meat type, usually involving salt, spices, and time. For example, prosciutto needs to be salted and air-dried for several months, while salami requires fermentation before drying.
Slicing the Meats
Once cured, slice each type of meat thinly using a sharp knife or a meat slicer for even thickness. Aim for slices that are about 2-3 mm thick to enhance flavor and texture.
Plating and Serving
Arranging the Platter
On a large serving platter, artistically arrange the sliced cured meats in a circular or spiral pattern. Start with the prosciutto, followed by salami, chorizo, bresaola, and capicola, making sure to overlap the slices slightly for visual appeal.
Adding Accompaniments
In the remaining spaces on the platter, add a selection of olives, cornichons, and small bowls of mustard. Place the breadsticks in an upright position for easy access.
Garnishing
Finish the platter by sprinkling fresh herbs over the meats and accompaniments for a pop of color and added flavor.