Gourmet Cold Cut platter

 

 

Cold cuts: generally 2 to 3 ounces of deli meat per serving
(25 servings of deli meat would be 3 to 5 pounds of meat).

 

Ingredients

  • Portuguese presunto
  • Portuguese salami
  • Chouriço
  • Ham
  • Prosciutto
  • Mortadella
  • Chicken breast supreme
  • Beef Pastrami

 

Preparation

 

  1. Roll the cold cuts.
  2. Separate cold cuts with carrots (if you wish).
  3. Add toothpicks.
  4. Serve!

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