A balanced board combines textures rather than an endless product list. Choose a cut to portion, fine slices and a more intense bite for your table.
Start with three contrasts
Combine a piece you can cut at the table, ready-to-share slices and a more concentrated bite. For example: smoked tuna, cold-smoked salmon and kabanosy. If you prefer meat, swap the tuna for smoked veal. You do not need every category for a varied board.
Give each flavour room
Set out delicate slices first, followed by sausages or more heavily seasoned cuts. Keep plain bread and mild sides separate so they do not cover the smoke flavour. Use separate utensils for fish, meat and seafood when guests need to avoid an allergen.
Match the order to your guests
Decide whether the board is a starter or the main meal before estimating amounts. Then compare the weights and unit counts on product pages: a whole fish, sliced pack and sausages serve differently. Send the guest count with your request if you need help choosing available batches.
Ordering and storage
You can combine products from several categories in one order. Check ingredients and allergens for every guest, and follow each pack's storage instructions until serving. In Seville we confirm availability, cost and delivery date for your address and chosen batches.
