Meats Recipe

Prepare cured & raw slices

Remove the prosciutto / Jamón Serrano from its packaging and lay the slices out on a large wooden board or serving platter, fanning them slightly so they are easy to pick up. Using a sharp knife, thinly slice the Chorizo Ibérico into 3–4 mm rounds and arrange in a small pile or semi-circle beside the prosciutto.

Prepare raw/partially cooked sausages

For the chistorra and spicy smoked chorizo, decide whether to serve them sliced at room temperature (if fully cured) or pan-seared (recommended for fresh chistorra or to enhance smoky/spicy flavors). If you plan to serve them raw and they are cured/ready-to-eat, slice into 3–4 mm rounds and arrange. If you plan to cook them, follow the next direction.

Pan-sear Chistorra & Spicy Chorizo (optional)

Heat a large non-stick skillet over medium heat. Add 1 tbs olive oil. For the chistorra (150 g), add the links whole or halved and cook 3–4 minutes per side until nicely browned and cooked through; for the spicy smoked chorizo (120 g), slice into 1/2-inch rounds and cook 2–3 minutes per side until edges are slightly crisp and oil renders. Transfer cooked pieces to paper towel briefly to drain, then arrange on the serving board. Reserve any flavorful rendered oil in the pan to drizzle over bread or almonds.

Slice the crusty bread on the bias into 1 cm thick slices. If you like, brush the cut sides lightly with remaining olive oil and toast in a 200°C / 400°F oven for 5–7 minutes until just golden and crisp. Place toasted bread on the board.

Arrange the Manchego cheese wedges or slices in a small cluster on the board so guests can take pieces easily. Place Marcona almonds in a small bowl or scatter them in a corner of the board.

Place olives and cornichons in small ramekins and set them on the board. Sprinkle the toasted almonds with a pinch of smoked paprika (about 1/4 tsp) if you want a complementary smoky note. If you reserved rendered chorizo/chistorra oil, spoon 1–2 teaspoons over a few bread slices or over the almonds for extra flavor.

Lightly sprinkle 1 tsp freshly ground black pepper and 1 tsp smoked paprika over the arranged cured meats (focus on the chorizo and prosciutto). Scatter chopped parsley over the board for color. Drizzle remaining 1 tbs extra virgin olive oil over any exposed bread or cheese if desired.

Final checks: ensure each meat type is clearly separated and labeled (if serving guests) and that there are small forks or toothpicks for the olives and cornichons. Serve at room temperature (best flavor) — if you pan-seared chistorra or chorizo, allow pieces to rest 3–4 minutes so they’re warm but not hot.