Whether we’re entertaining guests or just want a delicious appetizer for ourselves, there are so many opportunities to surround ourselves with an assortment of Spanish jamón and Iberian cured meats. The big secret to executing a great Iberian charcuterie board lies both in the presentation and the variety of Iberian products that make up the spread. That’s why we’re going to share some of the most important secrets for preparing the perfect Iberian Charcuterie board.
How do we prepare our charcuterie board?
The first thing we have to do is carefully choose the ingredients and products for our board. Then find that lovely serving board you have, whether it’s wood, slate, or any other material.
It’s true that you could also use a simple plate to serve the Iberian cured meats. However, we recommend a board—it gives it a more curated and original look, as well as a rustic touch with alot of personality. Serving boards tend to be much larger than plates, giving us more space to serve a larger quantity of cured meats to our guests.
Types of charcuterie boards
Depending on the products we’re going to serve, there are two types of cured meats we can prepare: simple boards full of Iberian cured meats or other combinations that include various types of charcuterie. Additionally, we can perfect our Iberian cured meat presentation with other products that pair well, like crispy toasts, picos (small Spanish breadsticks), cheese, or foie gras.
Iberian charcuterie board
To accompany a simple Iberian charcuterie board, all you really need is some crispy bread or picos. It’s a simple and easy pairing for the main product. Bread and picos add a crunchy touch that creates incredible sensations on the palate. At Ibéricos COVAP we offer sets of sliced Iberian cured meats, so all you have to worry about is opening them up and serving. For example, check out the Pack of Jamón + Chorizo + Salchichon Acorn-Fed Ibérico.
Iberian charcuterie board with cheese
Need to opt for some type of cheese to accompany our 100% Iberian cured meats? Spanish cheeses like Manchego or other strong cured sheep’s milk cheeses are a perfect pairing.
Iberian charcuterie with foie gras or pâté
Both foie gras and pâté are fantastic foods that pair beautifully with the perfection of all styles of Iberian products. Without a doubt, this combination is sure to be a success with all your guests.
Iberian charcuterie with fruit
This is probably the least conventional pairing we’ve discussed. Yet offering Iberian cured meats with fruit to our guests is something unique and original that sets us apart. Melon with jamón, for example, is a perfect combination that everyone will absolutely love. Or what doesn’t sound fantastic about Iberian cured meats with fruit like fresh figs or grapes? The explosion of flavor is extraordinary.
Additionally, when it comes to pairing fruit with cured Iberian meats, follow this simple advice: place them in a dish apart from the meat. That way, we can avoid getting the meat soggy with fruit juice and prevent it from losing its quality and texture.
What about you? What charcuterie board will you choose?