Remove Serrano jamón and salchichón from refrigeration about 15 minutes before serving to allow flavors and textures to relax. Arrange slices on the board: loosely fold Serrano into rosettes or gentle ribbons and fan salchichón slices in a separate area so guests can easily pick them up.

Prepare cheeses

Bring São Jorge and Manchego to room temperature for 20–30 minutes before serving. Cut each cheese into 8–10 bite-sized wedges (or pre-cut wedges) and arrange them on the board in separate clusters with a small gap for accompaniments. If using honey, drizzle a little over one Manchego wedge or serve it in a small dish alongside.

Marinated Almonds & Pickles

Marinate almonds

Preheat oven to 150°C / 300°F (optional for toasting). In a small bowl combine 45 ml extra-virgin olive oil, 1 tsp smoked paprika, 1 tsp sea salt, 1 sliced garlic clove, and 1 tsp red pepper flakes (if using). Add 120 g raw almonds and toss to coat. Spread almonds on a baking sheet and warm in the oven for 10–12 minutes until fragrant and slightly golden (this toasts them gently and infuses oil). Alternatively, skip the oven and let almonds marinate at room temperature for at least 1 hour (turn occasionally) to absorb flavors.

Arrange pickles

Rinse excess brine from cornichons and pickled onions if brine is too strong. Halve cornichons lengthwise and leave pearl onions whole or halved depending on size. If you have quick pickled carrots or peppers, drain and pat dry. Place all pickles in a small bowl or cluster them attractively on the board to provide a bright, acidic contrast to the rich meats and cheeses.

Accents & Condiments

Place quince paste (membrillo) slices in a small pile or fan them. Put honey in a small dipping dish or drizzle over one cheese wedge. Scatter 50 g toasted Marcona almonds in a small pile or bowl if using. Grind fresh cracked black pepper over the cheeses lightly, and place the 15 ml extra-virgin olive oil in a small dish for dipping crackers if desired.

Crisps & Substitutions

If using store-bought olive oil crackers, arrange them on the board near the cheeses. For a gluten-free option: use specialized gluten-free crackers or thinly slice a gluten-free baguette, brush each slice lightly with olive oil and toast in a 190°C / 375°F oven for 6–8 minutes until crisp. Let them cool and add to the board.

Assembly & Serving

Choose a large wooden board or platter. Start by placing cheeses spaced across the board, then add the meats in nearby clusters. Position bowls of marinated almonds and pickles in gaps. Add quince paste, honey dish, and olive oil dish. Fill remaining spaces with crackers and Marcona almonds. Garnish sparingly with extra cracked black pepper. Serve with small cheese knives and tongs for the pickles. Estimated serving suggestion: the quantities serve 4–6 people as an appetizer or tasting plate.