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Ibérico Cured Meat Boards: How to Combine Them for a Perfect Tasting Experience
Creating a successful Ibérico cured meat board requires good taste and top-quality products. At the Museo del Jamón, we help you choose and combine our cured meats so that each flavor enhances the next—achieving a harmonious, elegant, and delicious experience.
Which Meats to Choose for a Balanced Board
Choosing a variety of complementary products is key. In the Museo del Jamón online store:
- Sliced Acorn-Fed Ibérico Salchichón: smooth texture and delicate flavor, perfect as a first bite.
- Acorn-Fed Ibérico Cular Chorizo (whole or sliced): brings spiced notes and body to the board.
- Sliced Acorn-Fed Ibérico Ham (50%): traditionally cured, it combines depth and elegance.
- Sliced Acorn-Fed Ibérico Loin: clean taste, firm texture, and an excellent contrast to the other meats.
How to Combine the Meats
Order and Flavor Contrast
- Start with salchichón, great for gentle flavors.
- Follow with Ibérico loin, well-balanced and subtle.
- Add sliced ham, offering rich umami depth.
- Finish with chorizo, closing with bold, spiced intensity.
This sequence allows a progressive tasting that avoids palate fatigue while keeping interest high.
Sizes and Presentation
Use 100g or 250g sliced packs of ham, loin, salchichón, or chorizo.
For larger boards, go for the Acorn-Fed Ibérico Sampler Pack (400g), which includes all four meats vacuum-sealed and ready to serve.
Visual and Sensory Presentation
- Use a light wood board and leave space between meats to preserve flavor integrity.
- Fold or roll the slices for a pleasing look and ease of serving.
- Add simple accompaniments: artisanal bread, aged sheep’s cheese, olives, and nuts.
Recommended Pairings for Each Meat
- Ibérico salchichón: pairs well with young red wines or light beers.
- Ibérico loin: ideal with dry white or light rosé wines.
- Acorn-fed ham: best with crianza or gran reserva red wines.
- Ibérico chorizo: perfect with full-bodied reds, such as robust tempranillos.
Museo del Jamón as a Gastronomic Experience
At the Museo del Jamón, you can not only buy these products but also enjoy tastings and curated presentations:
- We have spaces in Plaza Mayor, Gran Vía, and Avenida de Córdoba, where you can try meat boards at the bar or paired with traditional wines and tapas.
- Our newer concepts like La Tasca del Museo or the Postas Street Kiosk offer ready-to-eat versions or dine-in options with Ibérico meats, sandwiches, and side dishes.
How to Enjoy Your Perfect Board
Order the 400 g Acorn-Fed Ibérico Sampler Pack from the Museo del Jamón online store and get everything you need to build your board at home.
In Madrid? Stop by any Museo del Jamón and request a custom board at the counter with fresh meats in an authentic setting.
Book a private tasting or guided experience and learn how to properly pair each cured meat with expert guidance at the Museo del Jamón.
