Skip to main content

Pandemic Propels Popularity of Charcuterie

 

fort lauderdale personal chef



KANSAS CITY — Consumers can’t help but be interested in charcuterie when they see a delicious spread of artisan goods artistically displayed on a wooden board, and that’s one big reason why supermarkets saw an increased demand in the charcuterie category in 2020. 

“The fact that something so fun and exciting in the food world can be ideal for snacking, a romantic date night, and any occasion in between makes charcuterie the ideal food trend with staying power,” said Evan Inada, charcuterie director for Columbus Craft Meats.

Domestically made premium charcuterie is still a relatively new category, and US producers of cured meats have started to emerge in the last decade or so. 

“Part of the excitement about the category is innovation in flavors and packaging that these domestic producers are offering and, given all of the cross-cultural influence in food throughout the United States, charcuterie flavor profiles are virtually limitless,” said Scott Bridi, founder of Brooklyn Cured. 

Emanuela Bigi, marketing manager of Veroni USA, said today’s different consuming behaviors and needs are driving substantial changes in the charcuterie segment.

She added that since more people ate at home in 2020 due to the pandemic, sales of charcuterie significantly increased. “Consumers are taking more and more into consideration the origin of the products and highly evaluating their authenticity,” she said. “At the same time, foodies and younger generations are likely to be targeted with convenient snack packs, pre-made pairings and multiple component offerings. Health-conscious and environmentally aware consumers are willing to pay a higher price for products that are either environmentally better or have good nutrition properties.” 

“We expect charcuterie demand will keep growing at a steady pace in 2021, as it remains on trend for high quality, flavorful, convenient meal solutions suitable for snacking, sandwiches, and easy at-home entertaining,” Ms. Bigi said. “The range of charcuterie continues to grow from both domestic and imported suppliers, with plenty of snacking and multi-component items entering the market.”

Changing it up 

There seems to be new and different charcuterie pairings and flavors popping up in supermarkets all the time.

“Brooklyn Cured’s line of shelf-stable salami chubs inspired by cocktails has been exciting for consumers and successful for specialty and deli departments throughout the country,” Mr. Bridi said. “Our salami with bourbon and sour cherries is inspired by a classic Manhattan cocktail, and it’s unique and festive.” 

Mr. Inada noted the biggest trend in charcuterie at the supermarket is in the way shoppers are being drawn toward specialty meats and cheeses with the sole purpose of finding something new and exciting to add to their charcuterie board.  

Brooklyn Cured salami chubs inspired by cocktails“Shoppers want to be educated on what to shop for to make their own personal charcuterie board, especially this year, when we are all looking for something fun and exciting we can create ourselves at home to fill the void of the normal restaurant experience,” he said. “We have been focused on continuing to create an exciting and educational charcuterie experience for shoppers to learn through enjoying charcuterie with us.”

For instance, the company offers two varieties of Columbus Charcuterie Tasting Boards, which include specifically chosen items that are key to creating a balanced charcuterie board with its Columbus sliced salami and Prosciutto, along with the perfect cheese, olive, dried fruit and cracker pairings.

“Once a novice charcuterie eater tries our Original or new Mediterranean tasting board, they begin to understand how charcuterie flavors work when paired correctly,” Mr. Inada said. “We also have been making sure to create the perfect wow factor items to add excitement onto the charcuterie board in our three charcuterie bacon flavors and premium paninos.”  

Veroni recently launched its Enjoy AperiTime trays with five components to share with two or three people for at-home enjoyment or small gatherings, combining Italian charcuterie with products in line with local consumers’ preferences.

Retailers see rising demand

Retailer GIANT recently added a charcuterie station to its Camp Hill, Pa., store, and it’s expected that this will become something replicated throughout supermarkets in the years ahead as the category continues to rise.

GIANT charcuterie sectionAt Raley’s, a West Sacramento, Calif.-based chain of more than 120 stores, the popularity of charcuterie trays in 2020 has resulted in more offerings at the store.

“Customers especially look for healthier options and are moving away from the fillers and preservatives that are found in some meats, so the items being bought the most for at-home charcuterie boards are small-batch cured meats with artisan craftsmanship,” said Jake Panattoni, associate category manager for deli at the company. “Additionally, non-traditional flavors have become very popular. I am seeing tremendous growth in that segment of the category.”

Merchandising and marketing matters 

Charcuterie is now more photogenic than ever and the popularity of charcuterie and cheese boards among social media influencers is driving interest in the category.

“The colors, textures, and artistic compositions possible with meats, cheeses, fruits, pickles, and crackers are engaging new customers,” Mr. Bridi said. “We’ve worked with retailers on custom photoshoots of charcuterie boards with Brooklyn Cured products and other items in their specialty department. The photos are used for POS signage to illustrate how to build a board step-by-step to attract customers and drive sales.”

The company also offers merchandising tools to support its items at store level, including branded display crates and information cards that provide descriptions and suggested pairings.

Brooklyn Cured charcuterie boardMs. Bigi said it’s crucial for supermarkets to give more room to grab-and-go and high-quality pre-sliced meats that make up a charcuterie board.

“A larger space would drive to an increase in product selection, including regional charcuterie and multi-component items, as well as any good-for-you offerings,” she said. “Better displays, including signage, dividers and product descriptions can also play an important role in appealing to buyers. Co-marketing initiatives launched by the producers and stores can also boost sales.”

Mr. Inada noted when merchandising a display focused around charcuterie, a store should create a platform to highlight artisan goods from its specialty cheese, deli, cracker, dried fruit, etc., sections in a comfortable setting that empowers shoppers’ increased basket size.

“Salami has been in high demand due to the popularity of charcuterie during the pandemic,” he said. “We have worked with a lot of markets to provide merchandising around charcuterie education along with online on our website to make charcuterie education fun and easy to digest. With the increased number of shoppers purchasing charcuterie, we continue to work with our market partners to create charcuterie destinations in store for a profitable shopper solution.”

Food Business News

personal chefs and event catering
Hollywood / Fort Lauderdale / South Florida

info@yadachef.com | 954-367-YADA (9232)

Popular posts from this blog

Do you Remember Herman? Sourdough Starter and Recipe

In the late 1970s and early 1980s, Amish friendship bread, as well as an interchangeable starter referred to as Herman (the name varies), became a popular exchange among friends who shared the starter as well as recipes. Herman Starter Preparation time: 10 minutes Standing time: 5 days Yield: 4 cups 1 cup sugar 1/3 cup warm water 2 packages (2 1/4 teaspoons each) active dry yeast 2 cups each: milk, flour 1. Sprinkle 1 tablespoon of the sugar over the warm water. Sprinkle yeast over mixture; set aside until doubled in volume, about 10 minutes. 2. Combine milk, flour, remaining sugar and yeast mixture in a plastic or glass container. (Do not use metal.) Stir with a wooden spoon; cover loosely. Set aside at room temperature, at least 8 hours. 3. Stir mixture once a day for three days. On the fourth day, measure out 1 cup of Herman for baking; measure 1 additional cup to give to a friend as a gift. To replenish starter: Add 1 cup flour, 1 cup milk and 1...

9 Wonderful Benefits Of Pistachios

The health benefits of pistachios include a  healthy heart , weight management, protection against  diabetes  and hypertension, and improved  digestion . The  vitamins ,  minerals , fats, and protein found in pistachio are all good for health. What Are Pistachios? Pistachios are one of the oldest edible  nuts  and are commonly used all over the world. They are native to Asia, particularly Iran and Iraq. Archaeological evidence  dates  the association of pistachios and man as early as 6,000 BC. They were cultivated in Iran, Iraq, and Syria and were introduced to the Romans only in 100 AD. Today, apart from Iran, Iraq, and Syria, pistachios are being produced in many countries such as the United States, Australia, Turkey, and China, among others. Pistachio nuts belong to the  Anacardiaceae  family from the genus  Pistacia . A pistachio tree takes about 10 to 12 years to produce the first crop. They are d...

Kids Cooking Class - Palm Beach, Fort Lauderdale, Miami

YaDa Chef's cooking school JUST for kids! Teaching children of all ages that cooking can be creative, full of discovery, and a lot of fun!  YaDa Chef provides hands-on cooking classes allowing kid's imaginations to run wild and free while discovering new science, math, reading, health and social skills. YaDa Chef offers a unique culinary experience offering cooking classes to children in an environment that encourages discover and creativity.  Each class is a new experience.  Themes chosen, either our one of YaDa Chef's chefs, by the child or parent assist in sharpening skills and taking the mystery out of the kitchen.  Removing the fear of the unknown while incorporating subject matter which ties into each theme. Our highly qualified chefs, in coordination of nutritional experts carry out a mission to provide an interactive learning experience giving children the opportunity to develop a life-long love of the culinary arts. Each class is designed to fa...

Baked Apple Streusel Pancake Bars Recipe

Have you ever mixed up a batch of pancake batter, (because they sounded so amazing 15 minutes earlier when you were in bed), o nly to find yourself in front of the stove, spatula in hand, thinking "I really don't have the patience for this?" Yields: 20 Bars Adapted from: Martha Stewart's Buttermilk Pancakes 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon kosher salt, or slightly less table salt 3 tablespoons sugar 2 large eggs, lightly beaten 2 3/4 cups buttermilk (whole milk can be substituted without any problems) 3 tablespoons unsalted butter, melted 1 small apple, diced into 1/2" pieces 2 cups Granola (we used an apple cinnamon granola from Bear Naked) For Topping: 1/4 cup all-purpose flour 1/4 cup brown sugar, firmly packed 3 tablespoons butter, melted 1 teaspoon cinnamon 1/2 teaspoon freshly grated nutmeg Grease and Parchment your choice of baking dish. We used 2 8"x8" pans (for the straight s...

Colors, Flavors, Sizes & Seasons of Onions

Onions vary in color, size, the time of year harvested, and flavor. These differences make onions very versatile. The  Color of Onions Bulb onions can be yellow, red, or white. Approximately 87 percent of the crop is devoted to yellow onion production, with about eight percent red onions, and five percent white onions. Yellow Onions Yellow Onions are full-flavored and are a reliable standby for cooking almost anything. Yellow onions turn a rich, dark brown when cooked and give French Onion Soup its tangy sweet flavor. Red Onions Red Onions, with their wonderful color, are a good choice for lots of fresh uses or for grilling, charbroiling, and roasting. White Onions White Onions are often used in prepared salads, white sauces, and is the traditional onion for classic Mexican cuisine. They have a golden color and sweet flavor when sautéed. personal chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach www.yadachef.com info@yadachef.c...

Gluten Free Split Pea Soup Recipe

She loves to make soup--especially cream of yesterday. -  Milton Berle Split Pea Soup Recipe  Ingredients 1 medium yellow onion/1 cup/150g, chopped  2 cloves garlic, minced 2 tablespoons/30ml good olive oil 1/2 teaspoon/2ml dried oregano 1 1/2 teaspoons/7ml/9g Sea Salt 1 teaspoon/5ml/3g freshly ground black pepper 2 cups dic/128g diced carrots (3 to 4 carrots) 1 cup/122g diced red boiling potatoes, unpeeled (3 small) 1 pound/450g dried split green peas 2 quarts/2 liters chicken stock or water In a 4-quart/4 liter stockpot on medium heat, saute the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10 to 15 minutes. Add the carrots, potatoes, 1/2 pound of split peas, and chicken stock. Bring to a boil, then simmer uncovered for 40 minutes. Skim off the foam while cooking. Add the remaining split peas and continue to simmer for another 40 minutes, or until all the peas are soft. Stir frequently to keep the solids ...

Braised Lettuce (Laitues Braises): A Take On Julia Child’s Recipe

You can use almost any lettuce, such as chicory, or frisee, or Boston Bib if you are busing large heads, cut them in half. We made these pescartarian because of the shrimp stock, but vegan is easy with vegetable stock, or if serving with beef, a  beef stock and bacon. Braised lettuce is a delicious garnish for poultry, white meats such as veal or pork, or steamed white fish. It can be the main accompanied by a warm sweet potato salad. Serves 4 4 heads Romaine lettuce hearts  4 thick slices of bacon (if making not vegetarian or vegan), cut into lardon strips 1 small onion , diced 2 carrots, diced 1 tablespoon/15g plus 1/2 tablespoon/7 butter divided  1 teaspoon/5ml olive oil 1/2 cup/125ml shrimp or seafood stock (see notes above) 1/2 cup/125ml cup white wine or dry white vermouth bouquet garni: 1 parsley branch, 1 branch of thyme,1  bay leaf tied to a cheesecloth ½ tablespoon butter 1 tablespoon parsley Trim stems of lettuce and ...

New England Iced Tea Recipe

While growing up in Massachusetts, my family spent summers at our cottage. These cocktails for the adults were a regional variation on Long Island iced tea, and they always showed up at clambakes on the beach. —Ann Liebergen, Brookfield, Wisconsin Ingredients 2 tablespoons sugar 1 ounce vodka 1 ounce light rum 1 ounce gin 1 ounce Triple Sec 1 ounce lime juice 1 ounce tequila 1 to 1-1/2 cups ice cubes 2 ounces cranberry juice Lemon slice, optional Directions In a mixing glass or tumbler, combine the sugar, vodka, rum, gin, Triple Sec, lime juice and tequila; stir until sugar is dissolved. Place ice in a highball glass; pour in the sugar mixture. Top with cranberry juice. Garnish with lemon if desired.  private chefs and event catering Palm Beach + Boca Raton + Fort Lauderdale + Miami Beach info@yadachef.com | 954-367-YADA (9232) 561-285-7466 www.yadachef.com south florida catering and personal chefs

Strawberry Breasts (Fragomammella) Recipe

This 'Two Fat Ladies' recipe is delicious. We did find before pushing the ricotta through the sieve to drain as much as the liquid out of it first. Made for a less runny consistency.  Ingredients 1 pound/450g strawberries 1 tablespoon/15ml lemon juice 1 tablespoon/15ml caster sugar (superfine) 1 1/4/510g pounds fresh ricotta 1/4 pint (1/2 cup/120ml/120g) double cream 3 tablespoons/45ml Campari 4 to 5 tablespoons/8g icing sugar (confectioners') Directions Set aside 16 of the smallest strawberries and cut the rest into small pieces. Put in a bowl with the lemon juice and caster sugar and leave to soak for 1 hour. Push the ricotta through the smallest sieve of a mouli, add cream and Campari, mix well. Sieve the icing sugar into the mixture to your own taste, put a third of the mixture aside and mix the strawberries into the remaining ricotta. Prepare pink dessert plates and divide the mixture into 16 breast-shaped molds, 2 for each plate. With a moistened...

Jacques Pepin's Chicken Supremes with Tapenade and Mushroom Sauce Recipe

Serves 4 4 skinless, boneless chicken breasts, about 6 ounces/170g each 1 tablespoon good olive oil Tapenade 3/4-cup/33g mix of pitted olives, black oil-cured olives, Kalamata olives, and green olives 1 small garlic clove, peeled and sliced 2 dried apricot halves, cut into small pieces 1 1/2 tablespoons/37ml drained capers 2 tablespoons/30ml xtra virgin olive oil Mushroom Sauce: 4 tablespoon/57g unsalted butter 1 1/2 cups/234g Baby Bella mushrooms, washed and cut into 3/4-inch pieces 1/2 cup/50g chopped onion 1/2 teaspoon/2ml salt, plus extra to taste 1/2 teaspoon/2ml freshly ground black pepper, plus extra to taste 1/2 cup/125ml dry white wine 2 tablespoons/30ml chopped fresh chives or par Put all the tapenade ingredients in the bowl of a food processor, and pulse to make a coarse puree. Cut a horizontal slit in each chicken breast to create a pocket, and stuff with the tapenade. Set aside until serving time. Preheat the oven to 350F/180C/Gas4 Heat the olive oil and 2 table...