Question: what meats are on an italian cold cut?
Answer: Texture is everything; you don't want a dense sandwich. I like buying three or four meats: something cured and aged like a soppressata; mortadella, the rich, smooth progenitor of what we call bologna; a cooked ham, such as Parma cotto; and then, if you like heat, get a spicy coppa. The cheese: Provolone.