How to Make a Spanish Charcuterie Board (Jamón, Chorizo, Manchego)
What goes on a Spanish charcuterie board, how much to buy per person, how to slice and arrange jamón, chorizo and Manchego, and what to serve with it.
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A Spanish charcuterie board is a tapas board built around three things: jamón, chorizo and Manchego. Add a second cured meat, a second cheese, quince paste, almonds, olives and good bread, and you have the board Spaniards put out for friends — no cooking, ready in 15 minutes.
What goes on a Spanish charcuterie board
| Part | Classic choice | Why it’s there |
|---|---|---|
| The star | Jamón (Ibérico, or Serrano for a crowd) | The flavor everyone comes for |
| Second meat | Chorizo (smoky, paprika) | Color and a bit of spice |
| Third meat (optional) | Salchichón (peppery) or lomo (lean cured loin) | Contrast with the chorizo |
| Main cheese | Manchego, young and aged | Nutty sheep’s cheese that goes with everything |
| Second cheese | Mahón, Idiazábal or a blue Cabrales | A different milk or style |
| Sweet | Membrillo (quince paste) | The classic partner for Manchego |
| Crunch | Marcona almonds, picos or breadsticks | Texture |
| Salty | Green olives (manzanilla or gordal) | Between bites |
| Bread | Rustic bread or pan con tomate | To carry everything |
→ Not sure how chorizo, salchichón and lomo differ? Spanish cured meats explained
How much to buy
As an appetizer, plan on roughly 1 oz of jamón, 1 oz of other cured meats and 2 oz of cheese per person. If the board is the meal, double it.
| Guests | Jamón | Chorizo / salchichón / lomo | Cheese |
|---|---|---|---|
| 2 | 2 oz | 2 oz | 4 oz |
| 4 | 3–4 oz | 4 oz | 8 oz |
| 6–8 | 6–8 oz | 6–8 oz | 12–16 oz |
Step by step
- Take everything out of the fridge 20–30 minutes before. Cold jamón and cold cheese taste of almost nothing.
- Start with the cheese. Cut the Manchego into thin triangles (rind off) and set it in two or three groups.
- Add the jamón in loose folds, never piled up: separate the slices one by one so the fat stays glossy.
- Fan out the chorizo and salchichón in overlapping rows; roll the lomo slices or lay them flat.
- Membrillo next to the Manchego, cut in small squares or thin slices.
- Fill the gaps with almonds, olives and picos. Put the olives in a small bowl so the juice doesn’t touch the cheese.
- Bread on the side, or make pan con tomate just before serving. → Pan con tomate with jamón
The jamón
The jamón is the most expensive part and the one people remember. Ibérico de bellota, hand-carved, is the real thing; for a large crowd, a good Serrano plus a small pack of Ibérico to taste works well. → Iberico vs Serrano
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Cinco Jotas Hand-Carved Jamón Ibérico de Bellota (3 oz)
Cinco Jotas (5J) · Jabugo, Huelva · Pre-sliced, hand-carved style, vacuum pack
The benchmark most Spaniards would name first. Jabugo style: intense, long, savory. Buy it when you want the 'this is why people rave about it' moment — not for a big party.
Why we like it
- The reference brand in Spain
- Hand-carved style slices
- Intense Jabugo flavor
Keep in mind
- Premium price for 3 oz
- Too strong for some first-timers
Best for: A first taste of the top tier, a special gift
Price and availability on Amazon.com
The other cured meats
The easiest way to get chorizo, salchichón and lomo together is a sampler:
Fermín Charcuterie Sampler (acorn-fed ham, chorizo, salchichón, lomo)
Fermín · La Alberca, Salamanca · 4 small packs
The easiest 'Spanish bar at home' kit: the ham plus the three classic Ibérico cured sausages. Portions are small — it's a tasting, not dinner.
Why we like it
- Ham plus the three classic Ibérico sausages
- The easiest 'Spanish bar at home' kit
Keep in mind
- Small portions: a tasting, not dinner
Best for: Tapas night, trying everything once
Price and availability on Amazon.com
The cheeses
Young and aged Manchego side by side show how much age changes the flavor; add a cow’s milk Mahón for contrast. → Build a Spanish cheese board
Manchego D.O.P. duo: 3-month semi-cured + 12-month aged (1 lb) with picos
Casa Mayor · La Mancha · 2 wedges + breadsticks
The best way to learn Manchego: taste a young, buttery wedge next to an aged, nutty one. Comes with picos, the crunchy Spanish breadsticks.
Why we like it
- Side-by-side tasting built in
- Includes picos
Keep in mind
- Smaller amount of each style
Best for: First Manchego, tasting at home
Price and availability on Amazon.com
Aged Mahón cow's milk cheese (1 lb)
Mahón · Menorca, Balearic Islands · 1 lb piece
A cow's-milk cheese from Menorca with an orange rind and a salty, tangy bite. A good contrast to Manchego on a board.
Short on time? A cheese box that already includes membrillo:
igourmet Spanish Cheese Tasting Gift Box (Manchego, Mahón, Idiazábal, Murcia al Vino + membrillo)
igourmet · Spain · Gift box
A ready-made Spanish cheese night: four classic cheeses plus quince paste and crackers.
Why we like it
- Four classic Spanish cheeses plus quince paste and crackers
- Ready to give
Keep in mind
- Pre-cut wedges, not whole cheeses
What to drink with it
A chilled fino sherry or a dry cava with the jamón, a young Rioja with chorizo and Manchego, or simply a cold beer. → What to drink with tapas (Please drink responsibly; 21+ in the US.)
Mistakes to avoid
- Serving it cold straight from the fridge.
- Piling the jamón in a heap: the slices stick together and the fat turns dull.
- Too many strong flavors next to the jamón (blue cheese, spicy salami): give it its own corner.
- Cutting the cheese too thick. Thin triangles taste better and go further.
Keep reading
→ 10 easy Spanish tapas with no cooking · A Spanish tapas menu for a holiday party · A Spanish appetizer board for Thanksgiving