The Game Day Spread
The Spanish football fuel
A big, generous spread for a crowd: chorizo and salchichón sliced thick, manchego in chunks, three types of olives, marcona almonds, picos, and a big dish of EVOO with smoked paprika for dipping. This is not refined — it's abundant, hearty, and built to fuel four hours of watching football. Eight Iberico Club products, one trip to the table.
Ingredients
- 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 Smoked Paprika from La Vera. 2.5 oz
- Premium Hand-picked Manzanilla Olives from Andalucia | 13 oz
- Premium Hand-picked Queen "Gordal" Olives from Andalucia (Currently Pitted) | 13 oz
- Premium Hand-picked Marinated Spanish Olives from Andalucia | 13 oz
Preparation
- Slice chorizo and salchichón into thick rounds — thicker than usual, about 4mm. This is not elegant; it's substantial.
- Break manchego into large rough chunks. Pour three olive varieties into separate bowls.
- Make the dipping oil: EVOO in a wide dish, dusted with smoked paprika and flaky salt.
- Pile everything on the biggest board you have. Scatter marcona almonds and picos everywhere. Put the dipping oil in the center.
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