Do you know how to present cured meats at the table? Do you have an event and want to give the best impression to your guests? At César Nieto Group we are going to teach you a technique for presenting cold meats that will be a real eye-catcher. Will you join us? You will leave a unique table and the cold meats ready to eat.
4 tips on how to present cured meats at the table
The presentation of César Nieto cured meats at the table can make a big difference to your guests’ culinary experience. It’s all about selecting the best products, but also about arranging them in an attractive and appetizing way. Here are four simple tips for an ideal table.
Selection and slicing of cured meats
Opt for a mixture of cured meats that includes Iberian ham, chorizo, salchichón and lomo (pork loin). The diversity of flavors and textures will make your presentation more interesting. In addition, each type of sausage requires a specific cut.
Iberian ham and loin are cut into thin slices, while chorizo and salchichón can be cut into slightly thicker slices.
Arrangement on the plate
Use a large platter or several small plates to prevent the sausages from piling up. A wooden board can also be an excellent choice. Arrange the sausages in an orderly fashion. You can opt for a circular design, starting from the center outwards, or in neat rows.
Also, play with layers to give volume. Slices can overlap slightly to create a sense of abundance.
Additional elements
Add other elements such as assorted cheeses, olives, nuts and grapes. These complement the charcuterie and add color to the presentation. Don’t forget the bread, preferably of various types (baguette, rustic bread, etc.) and picks, which are ideal to combine with the sausages. Also, add fresh herbs such as rosemary or parsley for a touch of color and freshness.
Finishing touches
If you have a wide variety of charcuterie, you can place small labels with the name of each one so that guests know what they are tasting. Offer extra virgin olive oils and jams (such as fig or caramelized onion) so guests can experience different flavor combinations.
Finally, make sure everything is clean and tidy before bringing the platter to the table. A neat and elegant presentation will always be appreciated.
The best César Nieto cured meats to present at the table
César Nieto’s Iberian cured meats are among the most appreciated in Spanish gastronomy. Preparing a table with Iberian loin, Iberian salchichón, Iberian chorizo and Iberian ham is synonymous with delighting the senses. Each of these cured meats offers a unique experience, rich in flavors and textures that will delight any palate.
Iberian pork loin
The Iberian loin is one of the most highly valued sausages due to its smooth texture and intense flavor. It is obtained from the loin of the Iberian pig and is cured for several months. The best way to present it at the table is to cut the loin into thin slices so that its delicate flavor can be appreciated.
Arrange the slices in a fan shape or in slightly overlapping rows. Serve with a little extra virgin olive oil and crusty bread.
Iberian salchichón
Iberian salchichón is known for its mild and slightly spicy flavor. It is made with lean Iberian pork and a mixture of spices that give it its characteristic flavor. Cut the salchichón into thin slices to bring out its flavor. Arrange the slices in a circular pattern or in neat rows. Serve with green olives and toasted almonds.
Iberian Chorizo
Iberian chorizo is a sausage with a deep, spicy flavor, the result of mixing Iberian pork with paprika and other spices.
To prepare it, cut the chorizo into slightly thicker slices to enjoy its texture. Place the slices on a wooden board, alternating with other sausages. Add a few pieces of Manchego cheese and some piquillo peppers.
Iberian ham
Iberian ham is the king of Spanish cured meats, famous for its delicate flavour and creamy texture. It is obtained from the hind legs of the Iberian pig and can be cured for more than two years.
For presentation at the table, cut the ham into very thin slices so that they melt in the mouth. Arrange the slices on a large platter, forming light layers. Serve with a few pieces of honeydew melon and a good red wine.
With these César Nieto Iberian cured meats on your table, your meetings will be a success. The combination of Iberian loin, Iberian salchichón, Iberian chorizo and Iberian ham guarantees a unique and delicious culinary experience that your guests will not forget. Enjoy these treasures of Spanish gastronomy and bon appetit!
