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Monday, April 11, 2011

Ingredients: Cured Meats for a Party


We haven't entertained since our wedding reception. Our hall is still filled with wedding stuff (table clothes and napkins). Our living room is home to my old nightstands and now to cubes' old nightstand. So our next party is going to be epic. Well, as epic as a party in a one bedroom apartment can get. We managed to get 30 plus people in here for our housewarming, so for our first party as a married couple we can manage at least that again.

Instead of a Thai dinner, we'll be having an antipasto party. We've almost got the selection of cheeses narrowed down, now we need to figure out the meats.

At Trader Joe's Thursday night I picked up a trio of meats from Volpi, Prosciutto by Fratelli Bertetta, and a selection of Spanish meats by Daniele, Inc.



All three meats from Volpi were too salty. The best of the three was the Coppa. The Prosciutto was better, but dry. It pairs nicely with honeydew melon, but is lacking on its own.

What are your favorite cured meats? 

The Prosciutto will work, but we're still looking for options to serve at our next party.

Credits: All images taken by Eden Hensley Silverstein for Recipes for the Good Life.

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