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Lucy's Cold Meat AppetizerI've seen a cold meat appetizer on many occasions as I travel around Southern Europe, usually you see it on the menu described as “a selection of cold meats” and essentially it's cured meat that is served with a variety of pickles.We were in Slovenia when "I" decided to do this, I'd bought some beautifully marinated fillet steak and a couple of pork steaks with a herb rub so I was just starting to get the grill ready. All of a sudden my daughter Lucy started to prepare what turned out to be a great cold meat appetizer. (OK so it wasn't me at all). It could have done with a little more variety on the meat front (see the picture below) but it's the principle that I wanted to highlight. What essentially was a bit of an improvisation turned out to be a great starter and something that's very simple to prepare. 
Let's face it, when doing a dinner party timing all the courses to perfection can be stressful and even more so if you're trying to cook on a small grill. In these instances the selection of cold meats is inkeeping with the meat theme of the main course yet completely takes away the stress because you can prepare it in advance. If I were to do it again then I'd use the following to serve 4: Ingredients:-
Method Slice the tomato thinly and layer it on the serving plate and sprinkle with a little salt. Arrange the pickles around the outside and build the slices of meat in the center. I'm sure that you got the effect from the picture so lay it out as you wish and watch everyone tuck in whilst the main meal is on the grill. See Also:-
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(Spanish cured pork)
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