Italian-made meats have dominated restaurant salumi platters in recent years; however, chefs today are turning to cured meats made in-house or by domestic, artisan producers – the most notable cut being ham. Whether European-style (cured and dry-aged), country-style (dry-cured and smoked) or city-style (wet-cured and smoked), American hams have taken over platters, small plates and entrees as the new “it” charcuterie.