Sauce combinations with cured meats

Sauce combinations with cured meats is a great way to enrich ones dish.

Spread them on soft or crunchy bread to enjoy with each cured meat or use them as a base for many fresh summer recipes including salads and pastas.

Photo credit: Pikrepo

Bresaola and rocket pesto
This sauce is super easy to make and it heightens the flavors and aromas of the bresaola.
To create it you need to combine pine nuts, rocket, parmesan cheese, olive oil and a garlic clove in a blender until you achieve a thick paste. Store in the fridge for up to 5 days.

Mortadella with walnut sauce
This one is amazing flavors of our traditional mortadella.
In a blender, combine walnut kernels, garlic, parmesan cheese, olive oil and marjoram leaves. Blend together until it forms a smooth paste or blend everything for a shorter time for a crunchier texture.

Salami with yogurt mayonnaise
This sauce is a light alternative to regular mayonnaise and goes perfectly with all the elements of salami.
To create, simply combine Greek yogurt, apple cider vinegar, Dijon mustard, salt and pepper. 

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