Check out the local deli with Tyler Florence as he explains the usefulness of Italian cured meat.
Choosing Deli Meats Featured Pro: Tyler Florence Category: Cooking Time: 0:54 TYLER FLORENCE: Hey, everybody. I’m Tyler Florence here with a GMC Trade Secret. Now, I don’t know if you’ve noticed the deli counter at your local grocery store lately, but there’s a lot more to choose from than, say, black forest ham and roasted turkey. Italian cured meats are all the rage these days, and I love to use them in so many different applications; say, thinly sliced prosciutto wrapped around melon or sobrasada on top of a homemade pizza, and even crispy pancetta folded into soft scrambled eggs. There’s a lot to choose from, and the flavors are phenomenal. Now, when I’m having a dinner party at my house, the deli counter is the first place that I go to to put together simple hors d’oeuvres that you don’t have to cook. I like to put together what I call an antipasto platter with some great, like, say, prosciutto or some hard salamis, some really good cheese and some simple olives. And it’ll buy you another 30 minutes in the kitchen while everybody else is having a really good time. Hey, Pete, how you doing, buddy? Can I get, like, a quarter pound of really good prosciutto sliced real thin? PETE: You got it, Tyler. TYLER: And that’s my tip.