Iberian charcuterie board with Belloterra Chorizo & Salchichón

Serves 6 | Prep 10m | Cook 0m

A traditional Spanish charcuterie board designed for sharing, showcasing premium cured meats from Belloterra: chorizo and salchichón de bellota ibérico. Both products come from free-range Iberian pigs fed on acorns, offering a deep, nutty and balanced flavour profile developed through slow natural curing. This no-cook preparation highlights the purity of the ingredients, complemented with classic Mediterranean accompaniments such as olives, capers and guindillas for contrast and freshness.

Ingredients

- 100 g Belloterra Iberian acorn-fed chorizo, sliced
- 100 g Belloterra Iberian acorn-fed salchichón, sliced
- Green and black olives
- Capers
- Guindilla Piparra
- Extra virgin olive oil (optional drizzle)
- Rustic bread or crackers for serving

Method

Choose a large wooden board or serving platter to create a generous sharing presentation.
Cut the Belloterra chorizo and salchichón into thin slices to allow their aroma and marbled texture to open at room temperature.
Place the sliced meats in separate sections, slightly overlapping for visual impact and easy serving.
Distribute olives, capers and guindillas around the board to create contrast in flavour, colour and texture.
Optional: drizzle a light amount of extra virgin olive oil over the board or serve it on the side.
Serve at room temperature with rustic bread or crackers to complete the experience.

Chefs Notes

Always allow the cured meats to sit at room temperature for 10–15 minutes before serving to enhance flavour and texture. The balance of fatty cured meats with acidic and salty elements (capers, olives, guindillas) is key to the experience. You can expand the board with cheeses or nuts for a more complete grazing-style presentation. Keep slicing thin: Iberian bellota products are more expressive when served delicately.

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