Classic Platter Of Cured Meats: The Antipasto
One of the simplest, most delicious ways to recreate an authentic Italian dining experience at home is to prepare the classic platter of cured meats, Italian cheeses, and marinated vegetables known as the antipasto. And when we say authentic, we mean it: Italians first began curing meats in the third century BC, primarily as a means of preserving them. The concept of curing meats dates back even further to the region of Mesopotamia, located in what are now the Middle Eastern countries of Iraq, Kuwait, Syria, and Turkey.
While Volpi Foods can’t trace its roots back quite so far, the Volpi family tradition of curing meats dates back more than a hundred years, to when John Volpi came to the US with little in his pocket beside his family’s centuries-old meat-curing techniques and recipes. From Prosciutto to Genoa Salami to Guanciale, Volpi still prepares meats using the most natural ingredients and methods: salt and other seasonings, combined with slow, carefully controlled air drying. Delicious and satisfying enjoyed on their own in classic antipasto-style, our cured meats also lend zest to Italian recipes, ranging from pasta and salads to meat and fish entrees.