Build a cold cut foundation with an equal quantity of each type of meat. You can use two varieties each from pork, beef and poultry, or four varieties each from beef and pork, it's up to you. For example, you could use pastrami and corned beef, prosciutto and capicola, and turkey and chicken. Buy 4 or 5 ounces of cold cuts for each guest. For example, if you're buying beef, pork and poultry to feed 10 guests, you need 40 to 50 ounces total, or 6 to 8 ounces of each type of cold cut.