Charcuterie is a culinary practice that dates back more than a thousand years. There has been a recent surge in popularity of serving portions of meals or even whole meals using charcuterie boards. Many consumers are interested in this growing trend and have questions regarding the history, food safety concerns, and creative presentation ideas that can be used for a variety of reasons and functions. In response to these questions, the Fayette County Extension Office hosted a Charcuterie 101 of class to inform consumers and establish food safety best practices around charcuterie boards. 

Of those who completed evaluations (n=28), 96% reported an understanding of what charcuterie is and how to prepare a charcuterie board. 100% of participants reported an understanding of safe handling, storage, and preparation of food for a board; the difference between cross-contamination and cross-contact and the issues they can create with food boards; and the role fruits and vegetables play in adding nutrition to food boards. 96% of participants that completed an evaluation also report an understanding of how to choose a variety of foods for a board using the five senses. Lastly, 100% of participants plan to include food boards in their menu planning.

Participants were encouraged to share something they learned from the lesson. Comments include:

“[I] like the idea to create 2 smaller servings and rotate/replace for good food handling.”

“…trying some foods I hadn’t before.”

“… so much more information that I expected.”

“Applying the cross-contact info to future pairings.”

“Be prepared to chill cold food after it has been sitting out for 2h. Have an alternate to safely swap.”