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Tabla de Jamón Ibérico y Embutidos

Serves 4 to 6 Appetizer meat, Appetizers

Tabla de Jamón Ibérico y Embutidos

The Tabla de Jamón Ibérico y Embutidos is a staple in the homes of Extremadura and Andalucía, where its presence is as familiar as the warm sun on the olive groves. This dish doesn't need a recipe in these regions—it's an instinctive assembly of Spain's finest cured meats and cheeses, laid out generously on the table for any occasion that calls for simple, satisfying fare.

Expect a symphony of rich, nutty flavors as the jamón ibérico melts into the Manchego's sharpness, while chorizo and salchichón add their robust, spiced notes. Lomo embuchado offers a delicate contrast, with marcona almonds providing a buttery crunch. The picos breadsticks, drizzled with extra virgin olive oil, complete this rustic Spanish feast.

Ingredients

  • 200 gjamón ibérico de bellota — hand-carved into thin sheets
  • 150 gchorizo ibérico — thinly sliced
  • 150 gsalchichón de Vic — thinly sliced
  • 100 glomo embuchado — thinly sliced
  • 150 gManchego curado — cut into wedges
  • 60 gmarcona almonds
  • 16picos breadsticks
  • 2 tbspextra virgin olive oil — to finish the cheese

Method

  1. Take the jamón ibérico de bellota out of the refrigerator at least an hour before you plan to serve. This allows the fat to soften, which enhances its flavor and texture. Once it reaches room temperature, use a jamonero to hold the ham steady and carve it into thin sheets. Aim for slices that are almost translucent, laying them loosely on the board to prevent them from sticking together.
  2. Next, take the chorizo ibérico, salchichón de Vic, and lomo embuchado. Slice each one on a slight bias, which will give you larger, more elegant slices. Arrange these slices on the board, fanning them out so they do not overlap. This prevents the meats from sweating and sticking together, preserving their distinct flavors.
  3. Cut the Manchego curado into small wedges. Drizzle the wedges lightly with extra virgin olive oil to enhance their nutty flavor. Place the cheese on the board, ensuring it is easily accessible and visually appealing.
  4. Tuck the marcona almonds into the gaps between the meats and cheese. Their crunchy texture and slightly sweet flavor provide a delightful contrast to the rich, savory meats and cheese.
  5. Finally, add the picos breadsticks to the board. Place them around the edges or in any remaining spaces, ensuring they are easy to grab. The breadsticks offer a crunchy accompaniment to the soft textures of the meats and cheese.
  6. Serve the board at cool room temperature. This ensures that the fats in the meats and cheese melt on the tongue, highlighting their rich flavors. Pair with a glass of fino sherry to complement the savory and nutty notes of the tabla.
Cover of Authentic Spanish Cuisine
From the cookbook

Authentic Spanish Cuisine

This recipe is from Authentic Spanish Cuisine by Yassine Sbiti — the Spanish volume in the ComidaTime International Cuisines series.

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