Salchichon, Jamon, and Chorizo Tray

Di Bruno Bros. Spanish Charcuterie Tray: A Taste of España

Transport your taste buds to the sun-drenched hills of Spain with the Di Bruno Bros. Spanish Charcuterie Tray, a meticulously curated selection of three iconic cured meats. Perfect for entertaining, gifting, or a sophisticated self-indulgence, this tray showcases the authentic flavors and artisanal traditions of Spanish charcuterie.

The Flavor Experience

From the moment you open the Di Bruno Bros. Spanish Charcuterie Tray, you're invited on a curated journey of authentic Spanish flavors. First, the Salchichón offers a refined introduction, its delicate, lean texture and subtle notes of black peppercorn providing a clean, sophisticated start. Next, the paper-thin slices of Jamon Serrano melt on your tongue, releasing a complex symphony of nutty, savory, and perfectly salted goodness—the very essence of Spain's famed cured ham. Finally, the vibrant Chorizo awakens your palate with a lively burst of smoky paprika and rich pork, delivering a satisfying warmth and bold character that perfectly balances the collection. Together, these three iconic meats create a harmonious and unforgettable tasting experience, a true celebration of Spanish culinary artistry.

Usage Tips

To get the most out of your Spanish Charcuterie Tray, always bring it to room temperature for 20-30 minutes before serving; this lets the flavors and aromas fully blossom. Arrange the slices artfully on a board, fanning them out or gently folding them to enhance presentation. For the perfect pairing, include some Manchego cheese, Marcona almonds, and briny olives, alongside crusty bread or crackers. A dollop of fig jam or quince paste can add a delightful sweet contrast, and a good Spanish red wine or dry Sherry will complete the experience. Any leftovers should be promptly refrigerated in an airtight container and enjoyed within 3-5 days. Beyond the board, don't hesitate to dice the chorizo for a flavorful addition to eggs or stews, or layer the jamon and salchichon in a simple, satisfying sandwich