The mountain aperitif board
A Pyrenean ewe's-milk cheese with black cherry jam, and cured cold cuts.
Ingredients
- 200 g long-aged Ossau-Iraty See the product
- 200 g wild garlic ewe's-milk tomme See the product
- 1 herb-cured pork tenderloin (about 300 g) See the product
- 1 smoked dry saucisson See the product
- 1 jar of black cherry jam
- 100 g walnuts and country bread
Method
- Take the cheeses out of the refrigerator 30 minutes before serving.
- Slice the tenderloin and the saucisson thinly.
- Cut the Ossau-Iraty into thin slices and the tomme into small cubes.
- Arrange everything on a board, with the jam in a small bowl, the walnuts and the bread.
Tip
Ossau-Iraty traditionally goes well with black cherry jam.
What to drink with it?
A light red wine or an amber beer.
Products in this recipe
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Long-aged Ossau-Iraty
Sheep’s milk. Pure Pyrenean sheep’s milk, long…
Price range: 12,38 € through 44,55 €44,55 € to 49,52 € per kg -
Wild garlic sheep's-milk tomme
Sheep’s milk. Pure sheep’s milk flavoured with wild…
Price range: 10,50 € through 37,80 €37,80 € to 42,00 € per kg -
Cured pork tenderloin with herbs
Cured pork tenderloin, coated in aromatic herbs.
Price range: 17,40 € through 27,55 €55,10 € to 58,00 € per kg -
Smoked dry saucisson
Wood-smoked dry saucisson, with toasty notes. Whole piece…
22,75 €about 32,50 € per kg