The Under-The-Radar Deli Meats You Should Try On Your Next Italian Sandwich

When crafting an Italian sandwich, it's easy to default to popular deli meats like salami and prosciutto. However, there are several under-the-radar options that can elevate your sandwich experience. Mortadella, often overshadowed by its cured cousins, offers a delicate, buttery texture with a hint of spice from embedded peppercorns. It's a staple in Bologna, Italy, and brings a rich, savory depth to any sandwich. Coppa, a dry-cured pork neck or shoulder meat, boasts a robust flavor profile with a perfect balance of fat and lean meat, making it a hearty addition. Speck, a smoked prosciutto from the Alto Adige region, introduces a subtly smoky flavor, setting it apart from its traditional counterpart. Bresaola, an air-dried, salted beef, offers a leaner option with a tender texture and slightly sweet undertones. For a unique twist, consider adding soppressata, a coarsely ground salami that varies in flavor from region to region, often enhanced with fennel or spicy red pepper. Each of these meats brings its own distinct character, ensuring your Italian sandwich is anything but ordinary. Pair them with fresh mozzarella, arugula, and a drizzle of olive oil for a culinary adventure that goes beyond the usual fare.