Three Salami Plate Recipe

Temper and slice

Remove salamis and chorizo from refrigeration 20–30 minutes before serving so flavors and texture open up. If not pre-sliced, slice each sausage on a slight bias about 1/8"–1/4" thick (thin enough to fold where appropriate). For firmer saucisson sec, slice slightly thicker (about 1/4"). Arrange each variety in its own small pile or fan on the serving board to showcase differences.

For the Chorizo Navarre (spicier, oilier), overlap slices slightly or place in a small dish if oil is abundant to keep the board tidy.

Place olives in a small bowl and corners of the board for easy picking. Scatter cornichons in another small bowl or neat pile.

Spoon whole grain mustard into a small ramekin. If using quince paste or honey, place in a separate small dish with a spreader or knife.

Spread Marcona almonds around the meats and accompaniments to create visual balance and different textures.

Slice baguette thinly on the bias or arrange crackers near the mustard and quince paste. If serving a whole loaf, command 1 loaf yields roughly 12–16 slices; adjust as needed.

Halve or quarter dried figs and tuck them near the saucisson and fennel salami so guests can pair sweet and savory together.

Select a large wooden cutting board or slate platter. Start by positioning the three primary salamis and chorizo spaced evenly: Lowery Hill fennel salami, Olympia Provisions, Saucisson sec, and Chorizo Navarre. Fan or fold slices for visual appeal.

Place the bowls of olives and cornichons, the ramekin of mustard, and the dish of quince/honey near the meats but not covering them. Scatter almonds and figs into empty spaces to create balance and texture contrast.

Garnish with rosemary or thyme sprigs for a fresh aromatic note. Drizzle up to 1 tablespoon of extra virgin olive oil over the saucisson area if it seems dry, and finish with a light grind of cracked black pepper over the fennel salami if desired.

Provide small forks, toothpicks, spreaders, and plates. Keep additional bread or crackers nearby. Serve immediately once room-temperature flavors have developed.