Salumi, charcuterie, cold cuts: Call them what you will, artisanal cured meats from the U.S. and around the world are everywhere now, from the menus of hot restaurants (joining the cheese course as de rigueur offerings) to a refrigerator case at a specialty foods store near you. Here's how to put together a great international mix...
SOMETHING SPANISH
Chorizo (pictured) will be the boldest sausage on the plate. Try the style made from the prized Iberico pigs of Spain, only recently made available here (Iberico chorizo "Longaniza," $15 for seven ounces; tienda.com). Serrano is Spain's national ham, with a firmer texture and more intense taste than prosciutto (hand-sliced Serrano ham, $17 for eight ounces; tienda.com).
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