Make the simple dressing by combining 2 tablespoons extra-virgin olive oil, 1 teaspoon fresh lemon juice, 1 tablespoon finely chopped parsley, 1/2 teaspoon flaky sea salt, and 1/4 teaspoon freshly ground black pepper in a small bowl. Whisk until emulsified. Taste and adjust seasoning.

Toast bread

Lightly toast 8 slices of assorted bread until golden and crisp at the edges (about 3–5 minutes in a 375°F/190°C oven or 2–3 minutes per side in a skillet). If using, spread a thin layer of whole-grain mustard on half the slices after toasting.

Arrange meats

On a serving platter or individual plates, fan or fold 150 g thinly sliced rosette and 150 g thinly sliced capocollo into separate sections or alternating slices. Aim for an attractive, slightly overlapping presentation so slices are easy to pick up.

Add pickled items and nuts

Place 8 guindilla peppers and 8 house pickles (cornichons or pickled onions) in small piles or along the edge of the meat sections. Scatter 50 g toasted Marcona almonds in a small heap on the platter if using.

Finish with dressing and herbs

Drizzle the prepared olive oil-lemon dressing lightly over the meats (use sparingly to avoid making slices soggy). Sprinkle any remaining chopped parsley over the plate for color.

Final touch and serve

Finish with a light sprinkle of flaky sea salt if desired and a final grind of black pepper. Serve immediately with the toasted bread slices alongside so guests can build bites of bread + meat + pepper/pickle.