Lomo & Manchego Board
The lean elegance board
Lomo ibérico — the most refined of the cured meats — sliced paper-thin and paired with aged manchego, manzanilla olives, and picos. Where la tabla clásica is abundance, this board is restraint. Two products, both premium, with just enough supporting cast. This is for the guest who appreciates subtlety over spectacle.
Ingredients
- Artisanal Lomo 100% Ibérico de Bellota "Pata Negra" | 1.1lb
- Unique Artisanal Manchego Cheese “Gran Reserva” Dehesa de los Llanos 8.8 Ounces
- 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 lomo ibérico as thin as possible — it should be translucent. Fan slices on one half of the board.
- Cut manchego into irregular wedges with a short knife. Arrange on the other half.
- Add a small bowl of manzanilla olives and a pile of picos camperos between the two.
- Drizzle a thread of EVOO over the lomo just before serving.
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