Embotits Andorrans

Remove the cured meats from the refrigerator 30 minutes before serving. Cold temperatures mute the flavors and aromas of cured meats, so allowing them to come to room temperature is essential for the best tasting experience.

Arrange the bresaola slices in loose, slightly ruffled folds on one section of a large wooden board or platter. The folds create visual appeal and make individual slices easier to pick up.

Place the cecina slices in another section of the board, overlapping them in a fan pattern. Arrange the air-dried beef in a third section, using a different folding style for visual contrast.

Position the cheese wedges at various points around the board. Place small piles of olives and cornichons in the gaps between the meats and cheese, creating a balanced and abundant-looking arrangement.

Drizzle the olive oil over the bresaola and air-dried beef. A thin drizzle of good olive oil enhances the flavor of cured meats and adds a glossy sheen to the presentation.

Tuck rosemary sprigs between the items for aromatic garnish. Serve the crusty bread in a separate basket alongside the board. Let guests assemble their own combinations of meat, cheese, and accompaniments.