Charcuterie boards are easily one of the staple 'know hows' in any seasoned host's arsenal. So today we're sharing a quick guide to a Spanish themed version!
Creating a 'grazing station' is always a great way to welcome guests, and give them an idea of where they should be mingling while everyone arrives and settles in. Because these can be sooo versatile, we're sticking to the basics with meats, cheeses, and a couple add ons - leaving room for you're own creativity & taste!
Meats:
Lomo - Spanish for Tenderloin, lomo is one of the finest of Spanish cured meats. An entire pork loin beautifully cured and ready for cutting into thin slices. Typically seasoned with garlic, sea salt and smoked paprika - it's got such a powerful flavour while being naturally low in fat.
Jamon Serrano - Essentially Spain's version of prosciutto, almost identical in appearance and flavour. The extended curing transforms the ham, creating an intense flavour and aroma.
Chorizo - An intensely seasoned, hard Spanish pork sausage. Favoured with pimento (smoked paprika), garlic, and salt - and you can find many flavour profiles from sweet to spicy. One of the strongest options flavour wise.
Cheeses:
Valdeón - A Spanish blue cheese made in Posada de Valdeón. Like many blue varieties, it is a very strong-flavoured cheese, tangy and a bit spicy.
Manchego - Possibly the most well known Spanish cheese, popular for it's light & mild flavour profile. Some describe it as slightly reminiscent of sour cream or tangy cheesecake. This one is definitely for anyone who isn't a fan of big bold cheese flavour.
Mahón - A unique cheese with a sweet and fruity aroma and a rich, bold flavour, Mahón is not for those who prefer bland cheeses.
Extras:
Olives - In our opinion, olives are a staple on most charcuterie boards, for the simple fact of adding a bit of saltiness without literally adding salt! The Spanish are known for their love of olives, often enjoyed before a meal as an appetizer!
Marcona Almonds - A type of sweet, gourmet almond from Spain that is very popular in Mediterranean countries. Often referred to as “Queen of Almonds”, they’re a great way to add nuts to the board while remaining on theme!
And there you have it, a perfect starting point for a charcuterie board imported straight from sunny Spain!