A little Spanish flair, one bite at a time. These holiday-ready skewers pair Mercado Famous cured meats with cheeses, sweet figs and quince, briny olives, and tangy pickled peppers. Three combinations, plenty of color, and a very good reason to linger around the appetizer table.

Ingredients:

For the Jamón Skewers:

• 2 oz Mercado Famous 100% Ibérico Jamón
• 2 oz Manchego, cut into 8 small cubes
• 4 dried figs, halved
• 8 guindilla peppers or mild pickled peppers
  

For the Chorizo Skewers:

• 2 oz Mercado Famous Chorizo Ibérico
• 2 oz hard goat cheese, cut into 8 small cubes
• 8 Castelvetrano or other large green olives, pitted
• 8 cornichons, halved
  

For the Lomo Skewers:

• 2 oz Mercado Famous Lomo Ibérico
• 2 oz Brie, cut into 8 small pieces
• 2 oz quince paste, cut into 8 small cubes
• 8 guindilla peppers or mild pickled peppers
  

For Finishing:

• Fresh thyme or rosemary
• Freshly cracked black pepper
• Flaky salt, optional
• 24 small cocktail skewers or decorative metal picks
  

Directions:

1. Prep your lineup. Cut the cheeses and quince into bite-sized pieces. Halve the figs and cornichons, pat the olives and peppers dry, and cut the cured meats into pieces that are easy to fold.
2. Fold, don't flatten. Loosely fold the Jamón into ribbons, the Chorizo into ruffles, and the Lomo into soft folds. A little height makes every skewer look extra generous.
3. Make 8 skewers of each: Jamón with Manchego, fig + guindilla; Chorizo with goat cheese, green olive + cornichon; and Lomo with Brie, quince paste + guindilla.
4. Make it party-ready. Arrange the skewers in alternating rows on a platter so all three varieties get their moment. Think Spanish charcuterie board, minus the plate juggling.
5. Finish + serve. Scatter with fresh thyme or rosemary and freshly cracked black pepper. Add a tiny pinch of flaky salt if needed, then serve at room temperature. No oven, no fuss, all the compliments.