fiambres

Fiambre, and its plural form fiambres, refers to an assortment of cold cuts and accompanying ingredients arranged on a platter. The term is used in Latin American cuisine, and in Guatemala the dish Fiambre is a traditional festive item served on All Saints’ Day (Día de los Santos). It is prepared in many regional variations, with a focus on color, texture, and balance of flavors.

Typical components include a combination of meats (ham, turkey, chicken, pork sausage), cheeses, and a wide array of vegetables (carrots, beets, cauliflower, cabbage), pickles (onions, peppers), olives, corn, peas, and sometimes fruits (pineapple, grapes). Eggs, seeds (sesame, sunflower), and small savory items may also appear. The ingredients are usually arranged on a large platter in decorative layers.

Dressing is usually tangy and slightly sweet, based on tomato or vinegar, and may include herbs, spices, and a small amount of sugar. In some versions a gelatin or clear glaze ties the dish together. The recipe varies by region and family, reflecting local ingredients and customs. Fiambre is often prepared days in advance and shared among family and community as part of Day of the Dead/All Saints’ Day celebrations.