When you think of cold cuts, you may think of the plain old turkey and cheese sandwiches that your mom used to pack for you in your lunch box. Or maybe you’re fancy and you think of a sophisticated charcuterie board. Here at Mortadella Head, cold cuts are an essential part of our menu. We like to take these traditional, Italian cured meats and elevate them to their highest potential in our sandwiches. Here are some of the cold cuts on our menu and why we use them!
Mortadella: Let’s start with the obvious one because it’s in our name (duh). Mortadella is a meat made of ground heat-cured pork which incorporates cubes of pork fat. It is traditionally flavored with black pepper grains and hails from Bologna, Italy. Clearly, we think it’s delicious.
Capicola: This traditional Italian pork cold cut is made from the dry-cured muscle of the pig which runs from the neck to the fourth or fifth rib. It is typically thinly sliced and prepared with salt, herbs and other spices.
Salami: This one is probably the most famous one on our list and it may have snuck its way into your middle school lunch box. Salami is a sausage made with ground pork and cubes of fat, typically seasoned with garlic, salt, and spices. It’s basically pepperoni’s brother.
Prosciutto: This fan favorite is an Italian dry-cured ham. It’s usually thinly sliced and is known for its salty but delicious flavor and is always served uncooked. Not only delicious in our sandwiches though, you definitely want to try putting this one on your charcuterie board!
Pastrami: Alright, now we’re going to start veering away from the realm of traditional Italian meats into a new territory. Don’t worry though, it’s all still equally as delicious or else we wouldn’t put it in our food! Pastrami is a meat product usually made from beef brisket. It’s brined, partially dried and seasoned with herbs and spices. Then it gets smoked and steamed to give it the distinct peppery and smokey flavor that it’s known for.
Roast Beef: Roast beef sandwiches are an essential part of any meat eaters diet. The best thing about this meat is how diverse it is. It can be served hot alongside some potatoes and vegetables for a classy meal. Or you can take the leftovers and put them into a hearty but tasty sandwich. The possibilities are basically endless.
Roasted Turkey: OK, I know we kinda made fun of turkey in the beginning of this article but hear us out. When it’s not just paired with a slice of crappy cheese in between some lackluster slices of bread, turkey can be amazing in sandwiches. I mean HELLO, Thanksgiving leftover sammies are the best! Which is exactly why we have a sub inspired by them on our menu. Cough, cough -- The Plymouth RockSTAR.
Are you ready to meat your match? Let us know what your favorite cold cuts are in the comments!