Charcuterie de Bayonne plateau

Name: Charcuterie de Bayonne plateau
Total time: 15 min
Yield: Serves 6
Cuisine: Basque Country
Ingredients: 300 g (11 oz) Bayonne ham (AOP), thinly sliced; 200 g (7 oz) mild Basque chorizo; 200 g (7 oz) Basque dry sausage; 150 g (5 oz) Basque blood sausage, sliced; 100 g (3½ oz) Ossau-Iraty sheep’s cheese; 8 jarred marinated piquillo peppers; 2 tbsp Espelette pepper (AOP); 1 country-style baguette

Basque charcuterie and cheese board

⏱ 15 minServes 6Easy520 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients6 servings

300 g (11 oz)Bayonne ham (AOP), thinly sliced
200 g (7 oz)mild Basque chorizo
200 g (7 oz)Basque dry sausage
150 g (5 oz)Basque blood sausage, sliced
100 g (3½ oz)Ossau-Iraty sheep’s cheese
8jarred marinated piquillo peppers
2 tbspEspelette pepper (AOP)
1country-style baguette

300 g (11 oz) Bayonne ham (AOP), thinly sliced
200 g (7 oz) mild Basque chorizo
200 g (7 oz) Basque dry sausage
150 g (5 oz) Basque blood sausage, sliced
100 g (3½ oz) Ossau-Iraty sheep’s cheese
8 jarred marinated piquillo peppers
2 tbsp Espelette pepper (AOP)
1 country-style baguette

Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large wooden charcuterie board (40 cm / 16 in)

1 sharp chef’s knife (22 cm / 9 in blade)

1 wooden cutting board

1 small bowl for the pepper 4 small ramekins for the piquillos

1 cheese knife

1 wicker bread basket

03 — Method

Take all the charcuterie out 30 minutes before serving so it’s at room temperature.
Slice the Bayonne ham very thinly against the grain.
Slice the chorizo and dry sausage 3 mm (⅛ in) thick.
Slice the blood sausage 5 mm (¼ in) thick and cut the cheese into cubes.
Arrange everything on the large wooden board, alternating colors and textures.
Drain the piquillos and put them in the small ramekins.
Dust lightly with Espelette pepper and serve right away with sliced country bread on the side.