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Cured Meats and Soft Pretzels
Photo by Lisa Romerein; written by Amy Machnak

Cured Meats and Soft Pretzels

Arrange 1/4 lb. each thinly sliced hot coppa, mortadella, prosciutto, and soppressata on a platter. Serve with Dijon mustard and soft pretzel rolls.

Pair with: A full-bodied pilsner, such as New Belgium Brewing’s Blue Paddle, or golden ale

 

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