4 Italian cold cuts that must not be missing on your board

Back around the world, we stop in Italy to talk about its cold cuts, which are an undeniable part of the culinary tradition in the boot-shaped country. Known as salumi or insacatto, cured meats and cold cuts are a great option to enjoy with a cheese and cold cuts platter. In Italy, there are two basic types of cold cuts: whole cuts like coppa, pancetta, and prosciutto, and those made from minced meats (salami, pepperoni, among others). Here are some options that must not be missing on your board. PROSCIUTTO COTTO JULIUS: boneless cooked ham from the Gran Suino Padano Doc breed of pork.SOPPRESSA FERRARESE: a cold cut made with Italian pork, shoulder, and pancetta, minced and flavored with salt, pepper, and fresh garlic, and marinated in white wine.SALAME FINOCCHIONA: a traditional cold cut from Tuscany. Made with lean pork loin and jowl meat, minced and seasoned with pepper, garlic, fennel seeds, and bathed in red wine.MORTADELLA CLASSICA AL TARTUFO NERO: classic mortadella to which pieces of black truffle from Savigno are added, giving it an irresistible aroma and a very refined flavor.