Full Ibérico Charcuterie
Every cut, one board
The complete ibérico experience: jamón, lomo, chorizo, and salchichón — all from acorn-fed ibérico pigs — on a single board with manchego, olives, almonds, and picos. This is the maximum expression of La Mesa. Seven Iberico Club products, zero cooking, thirty minutes of assembly for a board that feeds eight and anchors any gathering.
Ingredients
- Hand-Carved Jamón 100% Ibérico de Bellota "Pata Negra" 2.5oz
- Artisanal Lomo 100% Ibérico de Bellota "Pata Negra" | 1.1lb
- Artisanal Salchichón Ibérico de Bellota
- Finest Artisanal Chorizo Ibérico de Bellota | 1.1lb
- Unique Artisanal Manchego Cheese “Gran Reserva” Dehesa de los Llanos 8.8 Ounces
- Premium Roasted Marcona Almonds with Sea Salt 7.5oz
- Hand made picos camperos in a wood fired oven. 6 bags.
- Award-winning Extra Virgin Olive Oil. Picual 500ml.
- Premium Hand-picked Manzanilla Olives from Andalucia | 13 oz
Preparation
- Slice jamón paper-thin in ruffled folds. Fan lomo separately — it deserves its own section.
- Slice chorizo and salchichón into rounds, about 3mm thick. Arrange in overlapping rows.
- Break manchego into rough chunks. Add olives in a small bowl, almonds scattered throughout.
- Fill gaps with picos camperos. Drizzle EVOO over the jamón last.
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