Tabla de Embutidos
Jamón Serrano, Salchichón Ibérico, and Chorizo Ibérico, served with olives and pan con tomate
Delivery
Plating
Cucumber size
Server Description
Aritsanal, cured Spanish meat board with pan con tomate and marinated olives
pronunciation
TAH BLAH - DAY - EM BOOT E DOS
runner description
Cured Spanish Meat Platter
Line up notes
allergies
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Gluten
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ingredients
- 42g / 1.5 oz thinly sliced Jamón Serrano, room temperature
- 34g / 1.2 oz thinly sliced Salchichon Ibérico, room temperature
- 34g / 1.2 oz thinly sliced Chorizo Ibérico, room temperature
- 45g / 3 pieces seedless cucumber, about 1 inch thick, cut on a bias/oblique cuts
- 15g / 1 tbsp of Dijon mustard
- 50g / 1 small metal bowl mixed olives, served room temperature
- 3/4 portion of Pan con Tomate (3 halves)
- 8g / 3 ea piparra peppers
- 1g / 2-3 basil leaves torn
- less 1g / 3-4 dill leaves torn
- Extra Virgin Olive oil, to garnish
- Maldon salt, to garnish
- Fresh pepper, to garnish
sourcing
procedure
- Plate as pictured
For prep before service. Keep refrigerated until service.
- Cut 1/8 inch thick Chorizo Ibérico slices and portion 34g / 1.2 oz. Wrap them in parchment paper.
- Cut 1/8 inch thick Salchichon Ibérico slices and portion 34g / 1.2 oz. Wrap them in parchment paper
critical control points
- When cleaning Jamón Serrano, keep the white fat on it. That’s where the flavor is!
- Jamón Serrano should not be dry and crumbly. We should only serve, nice freshly sliced ham, still soft and not drying out.
- Do not garnish with bruised herbs, they should be bright green.
- Do not slice too much Jamon Serrano ahead - the goal is to sell out at the end of each service, we should never have leftover Jamon form the previous day.
PACKAGING
