Cured Meats Recipe
Spanish serrano jamon, Brooklyn cured bresaola, "Gin&Juice" Salami
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Ingredients
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Cured Meats
Accoutrements
Method
Cured Meats
Temper and arrange Serrano
Remove Spanish Serrano jamon from refrigeration 10–15 minutes before plating to let fats soften slightly. On a wooden board, gently separate slices and drape them into loose folds or rosettes so they present light and airy on the platter.
Prepare bresaola
Lay the Brooklyn cured bresaola slices in slightly overlapping rows or roll each slice into a cigar shape and stand them on end. If slices are very thin, fold into quarters for easy picking.
Prepare "Gin & Juice" salami
Arrange the salami slices in concentric circles or fan them. If the salami has a citrus or juniper component, consider placing a small sprinkle of cracked black pepper across the top to accentuate aromatics.
Accoutrements & Assembly
Toast bread and season
Slice the artisan bread 1/2" thick. Lightly brush both sides with 1 tbs extra-virgin olive oil and toast on a grill pan or in a 375°F (190°C) oven for 6–8 minutes until golden and slightly crisp. Rub one side with the cut face of the lemon (if using) once toasted for a subtle brightness.
Prepare mustard oil
In a small bowl, whisk together 1 tbs extra-virgin olive oil and 2 tsp Dijon mustard until emulsified. This creates a light smear for bread or to accompany the bresaola; set aside.
Arrange accoutrements
On the same platter or on small dishes, place marinated olives, cornichons, caper berries, and Marcona almonds. Tuck them between the meat sections so guests can easily reach them. Place toasted bread slices in a separate basket or along the edge of the board.
Finish and garnish
Drizzle a light thread (about 1 tsp) of honey over the Serrano rosettes to lift the ham’s savory-sweet profile (optional). Scatter microgreens or chopped flat-leaf parsley over and between meats for color. Grind a bit of fresh black pepper over the bresaola and salami. Place the mustard-oil and any extra whole-grain mustard on the board for spreading.
Serve
Serve immediately at cool-room temperature so the fat is slightly soft but not greasy. Encourage guests to combine a mix of meat, olive or cornichon, a smear of mustard, and toasted bread in each bite.