Fiambre is a traditional Guatemalan salad that is prepared and eaten yearly to celebrate the Day of the Dead (Spanish: Día de los Muertos) and All Saints Day (Spanish: Día de Todos los Santos). It is served chilled and may be made with dozens of ingredients.
1. Cook Brussels, beans, carrots, and pacayas with bay leaf and salt
2. Cook sausages one by one in the same water and reserve the water
3. Allow vegetables, sausage water, and sausages to cool separately
4. Blend sausage water with 1/2 cup of vinegar, parsley, mustard, and salt. Strain into a plastic container and reserve.
5. Cut the sausages and cheeses into slices and strips
6. Combine all the ingredients in a plastic container and reserve.
7. Mix caldillo with vegetables, add thyme, bay leaf, vinegar, and salt to taste
8. Leave a part of the sausages and cheeses aside to garnish
9. Let stand 24 hours in the refrigerator and serve
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