Don't get us wrong, we salivate at the thought of pepperoni. But there's so much more to Italian cold cuts. Check out what's in store, and give one of 'em a try.
Coppa or Capocolla
These cold-cut cousins are pork neck and shoulder roasts that have been pressed into cylinders and cured with red pepper for a hint of spice. Use them just like you would ham. Pro tip: Ask for Smoked Coppa with Tasso Spice.
Pepperoni may be the most well known of the salamis, but there's so much more to discover in the salami family. From salame secchi to saucisson (pictured) to borsellino, talk to your Hy-Vee butcher or charcuterie specialist about the range of salamis available. You just might find your new favorite.
Very similar to bacon, pancetta is a salt-cured meat made from pork belly. The biggest difference between bacon and pancetta is that bacon is smoked after the curing process, whereas pancetta is not.
This cold cut gave rise to what is now known as Bologna. Created in Bologna, Italy, Mortadella is known to have a creamier consistency, due to a higher fat content, and a more flavorful spice composition when compared to Bologna.
One of Italy’s most beloved culinary creations, this dry-cured, unsmoked ham takes care and patience to produce—it's often aged for several years under climate-controlled conditions. Generally served thinly sliced, prosciutto is often found on party platters, in salads, or wrapped around pieces of fresh melon.
A cut from the jowl (cheeks) of the pig, guanciale provides a balance of fat and meat that is reminiscent of bacon. It's often diced and sautéed, then tossed with pasta and other dishes for extra flavor.