Charcuterie

Serrano ham or Jamón serrano is a Spanish raw ham, dry-cured with salt and air-dried for at least nine months. 

Prosciutto crudo, in English often shortened to prosciutto is uncooked, unsmoked, and dry-cured meat. Sliced prosciutto crudo in Italian cuisine is often served as an antipasto, wrapped around grissini, or accompanied with melon or figs. It is also eaten as an accompaniment to cooked spring vegetables, such as asparagus or peas. It may be included in a simple pasta sauce made with cream or a Tuscan dish of tagliatelle and vegetables. It is used in stuffings for other meats, such as veal, as a wrap around veal or steak, in a filled bread, or as a pizza topping. 

Milano Salami, generally called ‘The Milanese’ is also known as “Crespone”, from the name of the casing used. 

It is a typical salami from Lombardy, produced in the south area of Milan, specifically between Codogno and San Colombano al Lambro. Milano Salami is characterised by a compact, rice-grain paste and a bright red colour. It has a delicate and sweet flavour and is matured for up to 2 months. 

Chorizo is a highly seasoned chopped or ground pork sausage used in Spanish and Mexican cuisine. Chorizo has made a name for itself at the breakfast table with chorizo and eggs. However, can be used in a variety of dishes. It can be served as an hors d'ouvres with Manchego and olives. You can crisp chorizo and toss it into salads, particularly spinach. Or, simply warm it and mix it with any pasta "sauced" with kale, dried chile flakes and olives for a hearty dinner. You can also think of it as a seasoning: Render the paprika-and-garlic-rich fat and it can flavor anything from braised green beans to seared cod to dull cannellini. 

Bresaola is air-dried, salted beef that has been aged two or three months until it becomes hard and turns a dark red, almost purple color.  

As an antipasto, bresaola is usually sliced paper-thin and served at room temperature or slightly chilled. It is most commonly served and eaten with drizzled olive oil and lemon juice or balsamic vinegar, and served with rocket salad, cracked black pepper, and fresh Parmesan cheese. 

Mortadella is a large Italian sausage or luncheon meat.  Whether draping it over a pizza, tossing cubed pieces into a salad, or stacking it high on a sandwich or panino, mortadella can offer meat lovers a new treat to fall for.