The Date Night Board
Intimate, curated, indulgent
A small, luxurious board built for two: jamón ibérico, manchego, ventresca tuna belly, marcona almonds, piquillo peppers, and olives. Not a crowd board — an intimate one. Every ingredient is premium, portions are smaller, and the arrangement is intentional. Six Iberico Club products, two people, one bottle of wine.
Ingredients
- Hand-Carved Jamón 100% Ibérico de Bellota "Pata Negra" 2.5oz
- Unique Artisanal Manchego Cheese “Gran Reserva” Dehesa de los Llanos 8.8 Ounces
- Gourmet Fire Roasted Piquillo Peppers from Lodosa. Jar (10-16 pieces)
- Premium Roasted Marcona Almonds with Sea Salt 7.5oz
- Bonito del Norte Belly Tuna “Ventresca” fillets from Bermeo, Spain. 4 oz.
- Premium Hand-picked Manzanilla Olives from Andalucia | 13 oz
Preparation
- Slice jamón thin. Arrange in a small cluster, not a sprawl. Cut manchego into thin wedges.
- Lift ventresca from the jar in one or two intact pieces. Place on a small dish with its oil.
- Add a small pile of marcona almonds, a few piquillo strips, and a handful of olives.
- Drizzle EVOO over the cheese. Add picos. Open a good bottle of wine.
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