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Fiambre

Name: Fiambre
Total time: 180 min
Yield: Serves 10
Cuisine: Guatemala
Ingredients: 4 Sausage; 150g Ham; 200g Chicken Breast; 1 Beets; 2 Carrot; 1/2 head Cauliflower; 10 Green beans; 80g Green peas; 1/4 Cabbage; 4 Cucumber pickles; 12 Green olives; 1 tbsp Capers; 3 Hard-boiled eggs; To taste Parmesan cheese; 150ml Vinegar; 3 tbsp Vegetable Oil; 1 tsp Mustard; 1 tbsp Sugar; 1 tsp Salt

Side Dish

⏱ 180 min

👥 Serves 10

Difficulty ⭐⭐⭐

Dozens of pickled ingredients arranged together — Guatemala's special salad made only for All Saints' Day on November 1.

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📖 The Story Behind This Dish

Fiambre is a special dish made in Guatemala only for All Saints' Day on November 1: sausage, ham, chicken, cheese, beets, carrots, cauliflower, asparagus, and more — sometimes over 50 ingredients — are pickled and arranged on a big platter. Families visit the cemetery to remember departed relatives and share it together.

🌆 Where it's eaten: On November 1, colorful kites fly over a Guatemalan cemetery as families spread blankets before the graves and share a big platter of showy salad.

🥕 Ingredients (serves 10)

Sausage 4
Ham 150g
Chicken Breast 200g
Beets 1
Carrot 2
Cauliflower 1/2 head
Green beans 10
Green peas 80g
Cabbage 1/4
Cucumber pickles 4
Green olives 12
Capers 1 tbsp
Hard-boiled eggs 3
Parmesan cheese To taste
Vinegar 150ml
Vegetable Oil 3 tbsp
Mustard 1 tsp
Sugar 1 tbsp
Salt 1 tsp

👩‍🍳 Instructions

Cut the vegetables into bite-size pieces and boil each until just tender.
Boil and shred the chicken too.
Mix the vinegar, oil, mustard, sugar, salt, and a little cooking water into a dressing.
Marinate the vegetables, chicken, ham, and sausage in the dressing in the fridge overnight.
Line a big platter with cabbage and arrange the marinated ingredients on top.
Decorate lavishly with boiled eggs, beets, olives, capers, pickles, and cheese.

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