Most cold cuts platters go wrong in one of two ways. Either there is too little meat and the board looks bare after ten minutes, or there is far too much and half of it goes back into the fridge. The fix is simple: buy by the guest, mix textures, and build the board in the right order. No cooking, no stove, ten minutes of work.
FNF's salami and pepperoni come from Spain and arrive sliced, so the hard part is done before you start. All you add is a few things from your kitchen.
How Much Cold Cuts Per Person
- As a starter or with drinks: 50 to 75 g of meat per guest.
- As the main event (a long evening, a card party, no dinner after): 100 to 150 g per guest.
| Guests | Meat (as a starter) | What to buy from FNF |
|---|---|---|
| 4 | About 300 g | 1 Napoli or Milano salami, 1 Cooked Ham |
| 8 | About 600 g | 1 Napoli, 1 Milano, 1 Pepperoni, 1 Cooked Ham, 1 Parma Ham |
| 12 | About 900 g | The board for 8, plus 1 Honey Glazed Ham and 1 extra salami |
Double the meat if the platter is the whole meal.
What You Will Need
From FNF:
- Pork Napoli Salami: bold and meaty
- Pork Milano Salami: finer and peppery
- Pork Italian Pepperoni: small, punchy rounds
- Cooked Ham: mild, the one everyone eats
- Prosciutto Parma Ham: thin, silky ribbons
- Honey Glazed Pork Ham: a sweet note, for bigger groups
From your kitchen:
- 2 kinds of cheese: one firm (cheddar, gouda) cut into cubes, one hard (parmesan-style) as a wedge
- Crackers and thin toasted bread or baguette slices
- Green and black olives
- Grapes and cherry tomatoes
- Pickled baby onions or gherkins
- A small bowl of grainy mustard and a small bowl of chutney or jam
- Toothpicks and small plates
Method
- Take the cold cuts out of the fridge 15 to 20 minutes before guests arrive. Cold straight from the fridge, salami tastes of very little. A few minutes at room temperature brings the flavour back.
- Put the bowls on the board first: mustard, chutney, olives. They are your anchors, and everything else gets built around them.
- Add the cheese next: the wedge at one end, cubes in a loose pile near the middle.
- Now the meat. Fan the Napoli and Milano salami in overlapping rows. Lay the pepperoni in a neat line. Fold the cooked ham into loose quarters. Drape the Parma ham in ribbons instead of laying it flat, so it doesn't stick together.
- Fill the gaps with crackers, bread, grapes, tomatoes and pickled onions. A full board with no bare wood looks generous even when it isn't overloaded.
- Put toothpicks and small plates beside the board, and serve.
Tips
- Mix textures, not just flavours. One bold salami, one fine salami, one soft ham and one thin cured ham covers every taste at the table.
- Keep a second plate of meat in the fridge and refill halfway through. The board stays fresh and looks full all evening.
- Don't leave cold cuts out for more than 2 hours. Anything left over goes back into the fridge, covered.
- Something sour cuts through the richness: pickled onions, gherkins or a sharp chutney. Don't skip it.
Good to Know
How much cold cuts do I need per person?
50 to 75 g per guest as a starter, 100 to 150 g if the platter is the main meal.
What is the difference between Napoli and Milano salami?
Napoli is the bolder, meatier one. Milano is finer and peppery. Together they give the board two distinct flavours.
Can I make the platter in advance?
Arrange it up to an hour ahead, cover it with cling film and keep it in the fridge. Take it out 15 minutes before serving.
Do cold cuts need cooking?
No. Salami, pepperoni and the hams on this board are ready to eat straight from the pack.
Order before 4 PM for same-day delivery across Delhi NCR. Free delivery on orders above ₹449.
