According to the National Institute of Food and Agriculture each year, millions of Americans suffer — and thousands die — from foodborne illnesses. This is a preventable problem that is damaging to both individuals and the economy, but many of these illnesses can be prevented. Ongoing food safety improvements, in addition to reducing foodborne illnesses, can yield many economic and social benefits.

Traditionally charcuterie refers to the art of arranging cured or specialty meat products and serving them on a platter or board. The name charcuterie comes from the French culinary style that focuses on preserved meats. Over the past few years, charcuterie has broadened from basic meats, cheeses, fruits, nuts and chocolate to include various specialty foods that are cleverly assembled and served. Today’s charcuterie boards are piled with everything from gourmet fruit spreads, marshmallows and a variety of cheeses.

Always wanting to be current and informative, the Fulton County Family and Consumer Sciences Extension Agent hosted in-person and multi-site Charcuterie Boards Programs to address food safety issues as well as preparation methods and ideas when using Charcuterie Boards for serving.

71 participants attended the Charcuterie Board Lesson. Topics covered at the class included history of charcuterie boards, cost consideration, needed supplies, balancing the flavors, time saving hacks, food safety concerns, healthier options, arrangement and different themes. Participants observed the construction of a board from start to finish, plus how to make strawberry fans, jarcuterie, and pepperoni flowers and ribbons.

Evaluation data collected at the conclusion of the program shares:

94% of participants had a better understanding of the basic elements charcuterie boards as a result of attending this program

91% of participants understood the benefits of the charcuterie board food preparation/serving style as a result of attending this program

87% of participants who would after the program utilize my plate recommendations for a healthier charcuterie board as a result of attending this program

83% of participants increased their knowledge in the need for food safety when serving food on charcuterie boards as a result of attending this program

94% of participants feel more confident in preparing a charcuterie board as a result of attending this program

75% of participants strongly agreed that this lesson was practical and educational program

Comments shared on most significant thing learned from participants include:

“How to arrange a charcuterie board that looks attractive and beautiful”

“Timing of how long food should be left out”

“So many ideas for more than just a meat and cheese board”

“Branching out to use a variety of different boards”

“Ways to be economical and learning time saving hacks when making a board”

“All of the hands on activities. This was a great program, I learned a lot.”

“Wonderful teacher. Enjoyed this class very much”

“The creative aspects of making a charcuterie board”

“All of the new varieties of foods”

“Making the meat ribbons and flowers”

“I’ll use all of the ideas for different types of boards (themes and holidays)”

“The use of vegetable and fruits to an ordinary meat and cheese tray”

“Try to balance flavors and use of healthier foods”

“Awareness of MyPlate during the planning of the board”

“Choosing different textures and flavors”