Picada

Instructions

1. Take the cured meats and cheeses out of the fridge about fifteen minutes before serving so they are at a good temperature.
2. Slice the salami, ham and chorizo thinly, arranging them in a fan or rosettes.
3. Cut the cheeses into cubes or thin slices and place them beside the meats.
4. Add the olives and gherkins in small bowls or directly on the board.
5. Slice the baguette and set it alongside, then fill the gaps with walnuts or grilled pepper.
6. Serve on a large wooden board, letting everyone help themselves.