Pork Free Charcuterie Recipe
Corned Veal Tongue, Pastrami Cured Salmon, Manchego, La Peral, Chorizo, Spanish Olives, Crostini, Ajo Dulce
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Ingredients
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Meats
Cheeses
Accompaniments
Method
Preparation of Meats
Prepare Corned Veal Tongue
Rinse the corned veal tongue under cold water. Place it in a pot of boiling water and simmer for about 2 hours until tender. Let it cool, then slice thinly.
Prepare Pastrami Cured Salmon
If not pre-sliced, slice the pastrami cured salmon into thin pieces. Arrange it on the platter.
Slice Chorizo
Slice the chorizo into thin rounds. Arrange them on the platter with the other meats.
Cheese Preparation
Slice Cheeses
Cut the Manchego and La Peral cheeses into bite-sized wedges or cubes. Arrange them on the platter around the meats.
Accompaniments Setup
Prepare Spanish Olives
Drain the Spanish olives and place them in a small bowl or directly on the platter.
Prepare Ajo Dulce
Place the ajo dulce in a small dish for dipping and garnish the platter.