Fall is charcuterie season. As the weather cools down and dinners move indoors, there's nothing better than pulling together a board of cured meats, cheeses and a few Spanish extras to share with friends over a glass of wine — or, in October, over a football game. If you've only ever built an Italian-style board, a Spanish version brings a different, deeper flavour profile that's worth exploring.
Start With the Meats
Jamón ibérico is the anchor of any Spanish board — its rich, nutty flavour needs almost no accompaniment. Add sliced chorizo for a spicier, smokier note, and lomo (cured pork loin) for something milder in between. Fanning the slices loosely, rather than stacking them, keeps the delicate fat from warming too fast.
Add Spanish Cheese
Manchego is the obvious choice, but don't stop there — a soft, tangy Payoyo or a smoked cheese adds contrast. Pair with membrillo (quince paste) for the classic sweet-savoury combination Spaniards have used for generations.
Bring in Conservas
A tin of good mussels or anchovies, opened straight onto the board, adds texture and a briny hit that balances the richness of the cured meats. It's also a great conversation piece for guests who've never tried Spanish conservas before.
Finish With Pantry Extras
Marcona almonds, olives, crusty bread and a good olive oil for dipping round out the board. A small dish of piquillo peppers adds colour and a mild sweetness.
Try It This Week
Frequently Asked Questions
How much charcuterie do I need per person?
Plan for roughly 2–3 oz of cured meat and 2 oz of cheese per guest as an appetizer portion.
Can I prepare a Spanish charcuterie board in advance?
Yes — slice the meats and cheese up to a few hours ahead and keep chilled; add conservas and bread just before serving.
Related guides and recipes
Explore current options: Spanish Pantry.