Salchichón & Mahón
The understated pairing
Salchichón ibérico — the most underrated of the ibérico cured meats — paired with mahón cheese from Menorca. Both are subtle, complex, and often overlooked in favor of chorizo and manchego. This board is for the person who already knows their way around a Spanish table and wants something quieter.
Ingredients
- Artisanal Salchichón Ibérico de Bellota
- 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.
- Award-winning Mahon Spanish Cow Cheese “Semi-Cured” 8 oz
Preparation
- Slice salchichón into thin rounds — about 2mm. The white pepper and fat marbling should be visible.
- Cut mahón cheese into irregular wedges. The semi-cured version has a buttery, slightly tangy flavor.
- Arrange on a board with space between. Add marcona almonds and picos camperos.
- Drizzle EVOO over the cheese. A few grinds of black pepper over the salchichón.
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