TABLA Recipe
Acorn fed Iberico pork cured ham, Fermin Iberico chorizo & salchichon, gran reserva 9 month cured Manchego cheese, buttery Galician Tetilla cheese, olive assortment, seasonal fruits
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Ingredients
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Meats
Cheeses
Accompaniments
Method
Preparation
Assemble the meats
On a large wooden board or serving platter, arrange the slices of Acorn-fed Iberico pork cured ham, Fermin Iberico chorizo, and salchichon in an appealing manner.
Add the cheeses
Slice the gran reserva Manchego cheese and the Galician Tetilla cheese into bite-sized pieces and place them next to the meats.
Include the accompaniments
Add the olive assortment and seasonal fruits around the meats and cheeses for a colorful presentation.
Serve
Serve the tabla with toothpicks or small forks for easy enjoyment. Pair with a good Spanish wine if desired.
