Iberian Meat & Cheeses Recipe

Name: Paella's Mediterranean Fusions Iberian Meat & Cheeses Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 8 oz Iberico bellota ham (or Jamón Serrano if unavailable); 4 oz Chorizo (Spanish cured, sliced); 4 oz Salchichón (or similar Spanish cured salami), thinly sliced; 6 oz Manchego, aged (8–12 months), cut into thin wedges; 2 oz Cabrales or blue cheese, mild; 4 oz Mahon or semi-firm cow's cheese, sliced; 1 cup Marcona almonds, toasted; 8 pieces Cornichons or pickled baby gherkins; 6 oz Quince paste (membrillo), cut into small rectangles; 1 cup Marinated olives (Manzanilla or mixed Spanish olives); 2 tbs Drizzle of extra-virgin olive oil; 1 tsp Freshly ground black pepper; 2 tbs Fresh flat-leaf parsley, chopped (optional garnish); 1 loaf Baguette or rustic country bread, sliced; 12 pieces Toasted bread or thin breadsticks (grissini)

Inspired by Paella's Mediterranean Fusion

Time35m

Serves4

Assorted mean & cheeses (Add bellota ham $6)

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Ingredients

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Cured Meats

8 oz Iberico bellota ham (or Jamón Serrano if unavailable)

4 oz Chorizo (Spanish cured, sliced)

4 oz Salchichón (or similar Spanish cured salami), thinly sliced

Cheeses

6 oz Manchego, aged (8–12 months), cut into thin wedges

2 oz Cabrales or blue cheese, mild

4 oz Mahon or semi-firm cow's cheese, sliced

Accoutrements

1 cup Marcona almonds, toasted

8 pieces Cornichons or pickled baby gherkins

6 oz Quince paste (membrillo), cut into small rectangles

1 cup Marinated olives (Manzanilla or mixed Spanish olives)

2 tbs Drizzle of extra-virgin olive oil

1 tsp Freshly ground black pepper

2 tbs Fresh flat-leaf parsley, chopped (optional garnish)

1 loaf Baguette or rustic country bread, sliced

12 pieces Toasted bread or thin breadsticks (grissini)

Method

Cured Meats

Prepare and arrange meats

Remove cured meats from refrigerator 15–20 minutes before serving to allow flavors and textures to open. If using a whole piece of ham, slice very thinly against the grain; otherwise arrange pre-sliced Iberico bellota ham in gentle ribbons or small rosettes across one section of the platter. Fan chorizo and salchichón slices in adjacent small piles so guests can choose separately.

If offering the optional additional bellota ham upgrade, label or place it prominently and reserve a small serving plate for that premium item so guests know it's the add-on product.

Cheeses

Bring cheeses to temperature and portion

Remove cheeses from refrigerator 30–45 minutes before serving to let them reach room temperature. This brings out aroma and flavor. Cut manchego into thin wedges, slice Mahon into 1/4-inch slices, and break a small portion of the Cabrales/blue into bite-size chunks. Arrange each cheese in its own space on the platter, leaving room for accompaniments.

Provide separate cheese knives or spreaders for the soft/blue cheese and firmer slicing knives for the manchego and Mahon to avoid flavor transfer.

Accoutrements

Toast and prepare bread

Slice the baguette into 1/2-inch slices. Lightly brush each slice with a bit of olive oil and toast in a 375°F (190°C) oven for 6–8 minutes until lightly golden, or toast in a skillet over medium heat for 2–3 minutes per side. Alternatively, offer untoasted bread and separate toasted breadsticks for crunch.

Arrange nuts, olives, pickles and membrillo

Place toasted Marcona almonds in a small bowl or scatter a neat pile on the board. Drain any excess liquid from the marinated olives and present them in a small bowl. Arrange cornichons in a tight row or small dish. Cut quince paste into small rectangles and place them next to the manchego (membrillo pairs especially well with this cheese).

Season and finish

Lightly drizzle 2 tablespoons extra-virgin olive oil over a small area of the board where there are olives or bread to add gloss and aroma (avoid drizzling directly on cheeses you don't want to alter). Grind fresh black pepper over the blue cheese and Manchego if desired. Scatter chopped parsley sparingly as a fresh garnish. Provide toothpicks for the cornichons and small spoons for the olives if serving family-style.

Plating & Service

Choose a large wooden board or slate platter. Begin by placing bowls for olives and almonds first to anchor the layout. Arrange cheeses with space between them, then place meats around or in complementary clusters. Add membrillo near the manchego, pickles near the meats, and bread on the side or along the edge of the board. Keep the premium bellota ham separated or highlighted if added as an upcharge.

Serve with small plates, napkins, cheese knives, and tongs. Recommend guests start with milder cheeses and milder meats, moving toward stronger blue and cured items for the best tasting progression. Replace items as needed to keep the platter looking abundant.