Meat Veroni Mortadella
Cheese Parmigiano-Reggiano, Grana Padano or Piave
Why They Pair Well Mortadella is Italy’s version of bologna: sweet and mild, with a smooth texture studded with pistachio nuts. It needs a cheese with acidity and firm texture to balance it out.
Meat Veroni Salame Toscano
Cheese Pecorino Romano, Ricotta Salata or Fontina Fontal
Why They Pair Well The classic salami recipe of Tuscany includes fennel seed, which adds a light, licorice-y note and strong, floral aromatics. Best enjoyed with a firm sheep cheese or mild, milky cheese.
Meat Veroni Salame Milano
Cheese Parmigiano-Reggiano, Grana Padano or Piave
Why They Pair Well The classic salami recipe of Milan has chunks of pork and fat, and a generous seasoning of garlic, salt and pepper. The straightforward, meaty taste is best enjoyed with hard, nutty cheeses.
Meat Veroni Salame Calabrese
Cheese Ricotta Salata, Fontina Fontal, Caciocavallo Silano or Provolone
Why They Pair Well This salami is inspired by the cured meats of Calabria, in Southern Italy. A generous helping of hot red pepper ensures that each bite has a balance of fatty, rich pork and equivalent spicy pepper. Counter the heat with a milder, milkier cheese or a savory cheese from the same region of production.
Meat Veroni Salame di Parma
Cheese Taleggio
Why They Pair Well The classic salami recipe of Parma has chunks of pork and fat and is very lightly seasoned with garlic, salt and pepper, ensuring a mild, crowd-friendly flavor. Introduce a more complex cheese for variety.
Meat Galloni Prosciutto
Cheese Parmigiano-Reggiano or Grana Padano
Why They Pair Well Prosciutto originating in Emilia-Romagna, where pork leg is slowly air-dried over many months for a delicate, nutty flavor and, when sliced with proper thinness, has a silky, melt-in-your-mouth texture. Stay regional and classic with this one.
