Ham, salami, crunchy pickles and fresh bread: supper is almost ready. Fold a few slices, spoon mustard into a little dish and let everyone build their favorite sandwich. A cold cuts platter makes a relaxed meal with very little fuss.

Pick a few different flavors

Start with ready-to-eat ham, salami and cooked poultry slices. A mild variety alongside a more strongly seasoned one gives the platter some contrast. Check the package for storage instructions and remove any inedible casing before arranging.

Pickles, olives and mustard add a tangy, salty bite. Fresh cucumber, radishes or bell pepper are optional choices for the vegetable accompaniment. Choose what you enjoy with the meats, rather than filling every gap on the platter.

Prepare the sides, then arrange the slices

Use a clean platter, board and utensils. Wash vegetables and any fresh herb garnish under running water, then dry them. Cut the vegetables into pieces that are easy to pick up. Drain pickles and olives, remove any olive pits and put the accompaniments in small bowls. Mustard gets its own spoon.

Keep each meat in a separate group. Fold thin slices loosely and overlap firmer slices in a short fan. Leave enough of each piece exposed to grasp with serving tongs. A few herbs can finish the arrangement without hiding the cold cuts.

Keep the platter and serving utensils away from equipment used for raw meat. Hold the cold cuts at 40°F (4°C) or below until needed. Put out a small selection and replace it with a fresh chilled plate when needed; do not add fresh slices to an older platter.

Count preparation and serving time together. Discard perishables left without refrigeration for more than two hours, or one hour above 90°F (32°C). Return food you intend to keep to the refrigerator promptly within those limits.

Pass the bread basket

Our homemade bread rolls bring a golden crust and soft middle to the table. Their mild flavor works with ham and salami alike. Offer the rolls in a separate basket so they stay dry, and fill them just before eating.

Frequently asked questions

Do all the slices need folding?
No. Fold flexible slices and fan firmer ones. The aim is to make each piece easy to lift.

Why does the platter get wet?
Brine and wet vegetables can collect beneath the meat. Drain the accompaniments and dry vegetables before arranging.

Can sliced salami stay out longer?
Follow its package instructions. Being cured does not make every opened or sliced salami suitable for unlimited room-temperature storage; keep the mixed platter within the chilling limits above.