Spanish Charcuterie Recipe

Prepare and toast bread

Preheat a grill pan or oven broiler. Lightly brush both sides of the pan de cristal slices with the extra-virgin olive oil (about 3 tbs total). Arrange in a single layer on a sheet tray and toast under the broiler or on the grill pan until golden and crisp, about 1–2 minutes per side depending on heat. Remove and sprinkle with sea salt flakes while warm. Set aside to cool slightly.

Arrange the thinly sliced Ibérico chorizo and salchichón on a small plate to bring to room temperature (20–30 minutes) before serving. If you prefer, lightly warm the chorizo for about 30 seconds per slice in a nonstick skillet over medium heat to release oils and deepen flavor; drain briefly on paper towel.

Bring the Truffle Manchego and Murcia al Vino to room temperature (20–30 minutes) for best flavor. Cut Manchego into thin wedges or bite-sized pieces and slice the Murcia al Vino into small rounds. Spoon the crème fraîche into a small ramekin and stir in freshly ground black pepper to taste (about 1 tsp).

Arrange the cornichons (halved), marinated piquillo pepper strips, toasted Marcona almonds, and pitted olives in small bowls or clusters on the board. If using honey, have it in a tiny spoon or ramekin for guests to drizzle over cheese. Taste a pickle and an olive to ensure seasoning; drain any excess marinade from peppers.

Build the Spanish charcuterie board

On a large wooden board or platter, place the toasted pan de cristal slices in one area. Fan the chorizo and salchichón slices in separate clusters. Place wedges of Truffle Manchego and rounds of Murcia al Vino near the crème fraîche ramekin. Scatter the cornichons, piquillo peppers, olives, and Marcona almonds around the meats and cheeses to create visual balance. Add the lemon wedges and sprinkle chopped parsley lightly over the cheese and bread area. If desired, drizzle a very small amount of honey over a portion of Manchego or provide honey for guests to add. Serve with small cheese knives and tongs for the olives and pickles.

Suggested pairings: Serve immediately at room temperature with a dry Spanish red (Tempranillo) or a chilled fino/Manzanilla sherry. Aim to let cheeses and meats sit out for at least 15–20 minutes before serving so flavors open up.