This sampler of sliced chorizo, lomo, and serrano ham is the perfect way to display a wide range of cured meats for your next dinner party. Charcuterie is deeply ingrained in Spanish culture, with practices and recipes passed down through generations. Because of this, the pig is the most important animal in Spanish cuisine, as every part of it, from nose to tail, can be consumed. The hind legs are cured to make jamón while the tenderloin becomes lomo. Chorizo is made with meat and fat from the rest of the animal, which is ground, mixed with seasonings and then dry cured or smoked.
The word "tapas" comes from the Spanish word tapar, which means "to cover." Tradition holds that the original tapas were slices of bread topped with meat used to cover a glass of wine in order to keep out insects. Bartenders began to offer these salty snacks as a way of boosting their sales. Eventually, eating tapas evolved into an informal Spanish ritual. Today, anything can be considered tapas as long as it is served in small portions and is easily shared. Campofrio meats are ideal for tapas because they pair easily with other foods and beverages, inspiring a celebratory and conversational atmosphere.