This is one of my favorites, and it involves no cooking and minimal prep. At its center are cured meats from the unique black Iberian pigs. The star of the show is jamón Ibérico, a cured ham with wonderful flavor. I also love chorizo Ibérico, cured sausage redolent of garlic and pimentón; salchichón Ibérico, similar to chorizo but without pimentón; and lomo, cured pork loin. Save room for Spanish cheeses, which run the gamut from mild-yet-flavorful Manchego to nutty-and-buttery Idiazábal to Cabrales, an intense blue. While these Spanish delicacies may not be as ubiquitous as French brie and Italian prosciutto, they are readily available at many gourmet shops and online specialty purveyors.
Ingredients
- 8 ounces jamón Ibérico, sliced
- 8 ounces chorizo Ibérico or salchichón Ibérico, sliced
- 8 ounces lomo, sliced
- 8 ounces Manchego cheese
- 8 ounces Cabrales or Idiazábal (or both) Marcona almonds
- Spanish olives
- Fresh grapes or figs
- Crusty bread
- Crackers
- Extra virgin olive oil
Directions
Step 1
Assemble the charcuterie about an hour before serving to allow the meats and cheeses to reach room temperature.
Step 2
Choose a large wooden board or ceramic platter. Arrange slices of each meat in its own section. Cut the Manchego into cubes and place at one corner; place other cheeses at the opposite corner. Fill in the gaps with the nuts, olives, and fruit.
Step 3
Slice the bread and arrange on one side of the board or on a separate plate with the crackers. Serve with olive oil for dipping the bread and drizzling over the meats.
Serves 8