Tabla De Charcuteria Recipe
Chef's selection of imported Spanish cured meats with a housemade compote
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Ingredients
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Charcuterie Selection
Housemade Compote
Accompaniments
Method
Preparation of Charcuterie
- 1
Prepare the Meats
Arrange the Serrano ham, chorizo, salchichón, and lomo on a large serving board in a visually appealing manner, ensuring a variety of colors and textures.
Making the Compote
- 2
- 3
Cook the Compote
Bring the mixture to a gentle simmer over medium heat, stirring occasionally. Allow it to simmer for about 15-20 minutes, or until the apricots are soft and the mixture thickens.
- 4
Cool and Serve
Remove from heat and let the compote cool slightly. Discard the cinnamon stick before serving.
Final Assembly
- 5
Add Accompaniments
Place the crackers, olives, and cheese (Manchego) around the charcuterie board, ensuring a balanced distribution.
- 6
Serve
Serve the charcuterie board with the housemade compote in a small bowl on the side for dipping.