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HOW TO MAKE THE IDEAL CHARCUTERIE BOARD: HOW MUCH TO INCLUDE AND WHAT TO INCLUDE
Having an informal dinner outdoors in the summer, whether with friends, neighbors, or family, is always a good idea, and for guaranteed success, what could be better than a platter of artisanal cured meats.
And what better choice than artisanal cured meats from the Teruel region? Their traditional curing process and great flavor guarantee a resounding success.
We'll explain what you can't miss on your table and how to calculate how much you'll need per person.
WHAT CURED MEATS SHOULD OUR BOARD INCLUDE?
To attract attention we need a combination of textures and flavors. The best thing is to combine classic dishes that everyone will love with gastronomic gems from Teruel:
Teruel Ham PDO: Thinly sliced, its fat provides a unique smoothness.
Cecina: An intense flavor that will surprise your guests.
Lomo Embuchado: Lean, with a mild and tender flavor.
Cheeses: Without overshadowing the cured meats, cubes of sheep or goat cheese cut through the fat and cleanse the palate. palate.
HOW MUCH IS THE COST PER PERSON?
Depending on the role of the charcuterie board in the meal, we will know how much to serve:
- STARTER OR SNACKS
- Between 80 - 100 grams of cured meats per person
- MAIN COURSE
- Between 150 - 200 grams
- HOW TO DIVIDE IT
- If serving 4 types of cured meats, calculate about 40 - 50 grams of each product per person.
FINAL TIPS FOR THE BEST PRESENTATION
-TEMPERATURE MATTERS-
At least 30 minutes before serving the cured meats, you should take them out of the refrigerator. This will allow them to regain the aroma and flavor of the cured fat.
-ARRANTY-
Arrange them in a fan shape. Place the Teruel DOP Ham prominently to one side or in the center.
-ACCOMPANIMENT-
Serve the board with toasted country bread, toasted almonds, crispy breadsticks, and olive oil from the Bajo Aragón region.
AMOUNT PER PERSON
If you want to buy the right amount for a group, use this reference list per guest (calculated for a complete tapas-style menu):
- Teruel Ham PDO: 30 grams (about 4 or 5 thin slices).
- Cured Loin: 20 grams (about 3 or 4 slices).
- Chorizo or Salchichón: 20 grams (about 4 thin slices).
- Artisan Cecina: 15 grams (about 2 slices).
- Teruel Cheese: 30 grams (about 3 or 4 cubes or wedges).
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