First thing’s first. This post was brought to you by Mangalitsa by Møsefund whom was kind enough to send me a wonderful sampling of their New All Natural Dry Cured Meat Product Line to review. I immediately knew that I wanted to make an antipasto platter.

Sadly, I never did get all of the salami sliced beyond the first 3 or 4 slices. I’d like to publicly thank my teenager for finishing the antipasto platter and snapping a few photos of it while I spent my time in the emergency room compliments of my mandolin slicer.  Looks like I better stick to using my favorite butcher knives or a regular, safer meat slicer!

Since I’ve been eating low carb for almost two years I’ve learned a lot about the various varieties of meats and cheeses and the antipasto is one of my favorites for entertaining or even for a simple evening meal especially in the summer when it’s too hot to cook. Usually, it’s quick and easy to throw together (just use a knife to slice the salami, see above). Plus, there’s a lot of Italian in me and this is right up my alley while I’ve sworn off pasta!

The variety in an antipasto platter means that there’s usually something on the platter that everyone will enjoy. I found that my favorite was the Hot Coppa – yummy! I usually use fresh mozzarella and marinated mozzarella balls on my antipasto platter but I created this one just after a fun weekend in Vermont that included stops at both the Cabot Creamery and the Cabot Creamery Annex in Vermont, and well, I bought a lot of cheddar! For this platter we used Cabot Horseradish Cheddar, Cabot Tomato & Basil Cheddar and Cabot’s Private Stock (which is ahhhmazzzzinggg, by the way!).

I added banana peppers, roasted red peppers, jalapeno peppers, black olives, marinated artichokes and grapes to the platter for color and variety. Plus, I love the sweet, sour and savory all in one place! You can add anything you’d like, really! Keep reading to learn more about the true attraction on this platter, the meats!

Mangalitsa by Møsefund

Oftentimes referred to as “Kobe” pork, Mangalitsa boasts the highest level of unsaturated fat of any domesticated animal species. The meat is succulent, delicate in texture, and richly- flavored, making it one of the most delicious, nutritious and healthy choices of any meat option. In fact, according to independent scientific research by the College of Agriculture of Auburn University, ”Mangalitsa meat is considerably higher in monounsaturated, or ‘good,’ fatty acids and lower in undesirable saturated fats, factors that suggest Mangalitsa meat is healthier to consume.”


The complete line of hand-made of 100% with Certified Mangalitsa by Møsefund Salumi products unveiled today are:

  • Coppa Calabrese –The eye of the shoulder, cured with salt and rolled in spices including hot Calabrian chili powder and dry aged. The balance of fat to muscle is ideal, giving it great texture and flavor.
  • Lonza—Boneless loin, cured with bay leaf, anise, garlic and other spices to create a great herbaceous flavor. It has a luscious Mangalitsa fat cap and is well marbled. Sliced very thin like prosciutto, this is a unique product.
  • Cacciatorini –A small salami “in the style of the hunter” seasoned very simply with spices and a touch of garlic and black pepper.
  • Fennel Salami –-A very simple Tuscan-style Finocchiona salami flavored with fennel seeds and spices
  • Sweet Sopressata— A mild salami made with sweet Italian chili dry aged in a natural casing.
  • Hot Sopressata— A spicy salami with our imported Italian peppers aged in a natural casing.
  • Nduja— A spreadable salami consisting of jowl and shoulder meat heavily seasoned with hot imported peppers.
  • Lardo –Back fat cured with salt, pepper, fennel, caraway, coriander, thyme, rosemary, etc. for a full and herbaceous flavor.
  • Pancetta— Belly cured with salt, black pepper, garlic, oregano and a little hot pepper. This is made in slab form, or “Tesa” rather than rolled.
  • Culatello— Cured from the largest muscle of the ham, Culatello means “little backside”. Lightly seasoned with salt and pepper, and encased for many months in natural casing that imparts a unique flavor. A true favorite amongst Italians that has been called “the king of salumi”.
  • Ciauscolo— A semi firm salami seasoned with fennel, orange zest and vincotto, this can also be spread on bread, almost like a firm pate.

I also had the opportunity to sample Mangalitsa by Møsefund’s new Better than Butter, which is whipped, seasoned lardo that can be enjoyed as a spread on a cracker or bread and used in cooking. Flavors include Orange Fennel, Rosemary/Garlic, Monti Nebrodi, Hot Pepper and smoked bacon. I don’t care what your first thoughts about this stuff are … try it, seriously!

About Mangalitsa by Møsefund

Møsefund Farm employs the best practices in breeding and raising 100% Certified Mangalitsa pigs. The Farm’s breeding stock represents the purest Mangalitsa genetics on the market today. The pigs are raised mostly outdoors or in comfortable barns, and also receive a specially- blended feed that maximizes flavor and texture. The result of Mangalitsa by Møsefund’s care in feeding and husbandry is a thrilling taste experience unmatched by any other pork breed.