How to make Tabla de Jamón Ibérico y Embutidos

Why cooks start here

Tabla de Jamón Ibérico y Embutidos belongs to the everyday cooking of Extremadura and Andalucía, where it is made often enough that nobody needs the recipe written down. This home version keeps the seasoning direct and the portions generous, the way a Spanish family cook puts it on the table.

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.