The king on a Spanish board with no doubt be Jamon Iberico. The highest grade is known for a sweet, nutty acorn flavor, courtesy of “bellotas” from regional oak trees which gives the meat a very unique aroma. A more affordable version would be jamón serrano but it doesn’t have the same richness of flavour. The refreshing white wines of Spain (especially Albariño and Verdejo) as well as bold and firm reds from Ribeira del Duero will complement the dark flavours of Iberico perfectly but the best pairing of all may be a dry Sherry or a crisp Manzanilla like EMILIO LUSTAU Manzanilla 'Papirusa'. A good quality, complex Cava would go great too lifting the subtle sweetness of the meat.
Chorizo picante which is a Spanish pork salami spiced with hot paprika is also a staple. As it is full of flavour and spicy, it will hold up very well to a strong, yet not too tanic red. Crianza Rioja will work well, but bone dry Sherries like Fino with nutty richness will be delicious too. When served chilled, the dry sherry will have a perfect clean refreshing flavour to contrast with the salty and spicy complexities of cured meat.
If you are serving the Jamon and Chorizo with a wedge of Manchego, some Gordal olives, Marcona Almonds and dried figs or apricots for a sweet counterpoint, then surely a bottle of highly quaffable traditional method fizz like DOMINIO DE THARSYS Cava Brut Nature will not disappoint!