Tabla De Ibéricos Recipe
Assortment of the finest charcuterie from Spain
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Ingredients
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Charcuterie Selection
Accompaniments
Method
Preparation
- 1
Slice Meats
Thinly slice all cured meats (Jamón Ibérico, Lomo, Chorizo, Salchichón) using a sharp knife or slicer. Allow to come to room temperature before serving for best flavor.
- 2
Prepare Cheese and Accompaniments
Cut Manchego cheese into thin wedges or small triangles. Cut quince paste into small cubes. Rinse and drain the olives if needed.
- 3
Compose the Board
Arrange the sliced meats attractively on a large wooden or slate board. Add Manchego cheese, quince paste, olives, and Marcona almonds in small piles or ramekins. Drizzle olive oil lightly over the olives or serve on the side for dipping. Add rustic bread or picos around the board.
