Ideas for Meat Trays

Cold cuts are not the only choice for a meat tray. As specialty shops flourish and artisanal chefs explore the ancient traditions of curing and preserving meat, an array of possibilities elevates the humble meat tray to a gourmet experience. A boon for the host, a thoughtfully composed meat tray allows for guest preferences, while easing preparation and service. Add this to my Recipe Box.

Deli Meats

Many large cities boast family-run delis spanning several decades. Working with recipes from a beloved grandfather or preparations developed over generations, beef, in particular, provides an assortment of cold meat options including corned beef, pastrami, smoked tongue and roast beef. Variations on flavorings for these meats increase the selection--roast beef can be Cajun, Italian and pepper-crusted, for example.

Salumeria

An Italian deli specializing in cured meats is called a salumeria. Chefs around the United States are discovering the pleasure of making and selling their own versions of such classics as prosciutto; mortadella with pistachios; bresaola, which is air-dried beef; capocollo or capicola, wine-and-spice-flavored pork shoulder meat; soppressa or soppressata, a dry-cured salami; as well as a variety of dried sausages.

Charcuterie

A French twist on the meat tray is the selection of offerings known as charcuterie. Pats are loaves made from finely ground meats, including pork, veal and duck. The pat is usually baked in a crust, then chilled and sliced. Terrines are similar to pats, but the meat is generally coarse ground and baked in an earthenware pan, also called a terrine. Rillettes is another cold French meat dish. Pork is cooked in slowly in fat, shredded and packed into a crock. It is spread on bread or crackers. Saucissons a l'ail, or garlic sausages, contrast the texture of pats and terrines.

Ham

A meat tray of hams from traditions around the world is another idea. Start with a spiral-sliced ham from a specialty store and include the Spanish serrano and ibrico jamns; Italian prosciutto di Parma and speck--a juniper flavored ham; German Black Forest and Westphalian hams; French Bayonne ham; Portuguese presunto; and Smithfield or Virginia ham.