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

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...

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...

The History Of Mustard

Mustard was around thousands of years before Grey Poupon BY  PEGGY TROWBRIDGE FILIPPONE Mustard, a member of the Brassica family of plants, bears tiny round edible seeds and tasty leaves. Its English name, mustard ,  is derived from a contraction of the Latin  mustum ardens  meaning "burning must ."  This is a reference to the spicy heat of the crushed  mustard seeds  and the French practice of mixing the ground seeds with  must,  the young, unfermented juice of wine grapes. The condiment mustard is made from the seeds of the mustard plant. The seeds aren't flavorful until they are cracked, after which they are mixed with a liquid to become prepared mustard. The culinary history of mustard as a condiment is extensive. History of Mustard as a Condiment As a condiment, mustard is ancient. Prepared mustard dates back thousands of years to the early Romans, who used to grind mustard seeds and mix them with wine into a past...

Raspberry Tart Recipe

To make sure the pastry stays crisp and flaky, arrange the raspberries on top no more than 30 minutes before serving. The jam not only sets the berries in place, it also adds flavor intensity and gives them a beautiful shine. PUFF PASTRY 3 cups/375g chilled all-purpose flour, plus more for rolling 1/2 teaspoon salt 3 sticks (3/4 pound/340g) unsalted butter, thinly sliced and chilled 1/4 teaspoon/2ml fresh lemon juice About 1 cup/250ml cold water 1 large egg yolk mixed with 1 tablespoon/15ml water 1/4 cup/285ml plus 3 tablespoons/45ml seedless raspberry jam 1 1/2 pints/225g fresh raspberries Vanilla ice cream, whipped cream or crème fraîche (optional), for serving The dough can be refrigerated for up to 2 days or frozen for up to 4 months. TART In a chilled bowl, whisk the flour with the salt. Scatter the butter over the flour. Add the lemon juice and 1 cup of cold water and stir with a wooden spoon just until the flour is moistened; add 1 to 2 tablespoons more water if...

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...

Pitted vs Unpitted Olives — Which Are Better?

Q. Are there any differences in flavor or texture among pitted and unpitted brine-cured  olives? A. To evaluate any differences between pitted and unpitted olives, we gathered both green and black brine-cured olives from deli sections at supermarkets, as well as olives packed in plastic and glass containers. After tasting many samples, it became clear that the pitted olives suffered on two counts: they tasted saltier and their flesh was mushier. They also lacked the complex, fruity flavors of the unpitted kind. Here's why: Before being packed for sale, fresh-picked olives are soaked in brine for periods of up to a year to remove bitterness and develop flavor. Once pitted, the olives are returned to the brine for packing, which can penetrate the inside of the olive and turn it mushy and pasty, as well as increase the absorption of salt. That saltier taste can mask subtler flavors. If you have the time, it makes sense to buy unpitted olives and pit them yourself...

Watermelon and Feta Summer Salad Recipe

Watermelon and Feta Summer Salad Recipe 1 pound/450g watermelon, rind removed and cut into bite sized pieces 1/4 pound/115g feta cheese crumbled 16 sage leaves, chopped 1 teaspoon/5ml fresh ground pepper In a large bowl place watermelon, feta cheese, chopped sage and pepper. Toss gently to combine. Serve immediately. Your ingredients and the benefits: Most people do not put watermelon and salad in the same sentence . In the food world it is not unheard of. Indeed it is really nothing new. Many of the watermelon salads I have had included mint, and occasionally basil. In Chinese cooking I was taught to have three taste ingredients; sweet, salty and sour. This was my thought process for using sage. Sage is sharply flavored and slightly bitter herb in the family of Lamiaceae, of the genus: Salvia. Sage is in the same family as basil, mint and rosemary. It is found all over the Mediterranean. Sage herb parts have many notable plant-derived chemical compounds...

Homemade Turkey Ham Recipe

Making your own cured turkey “ham”, is not only healthier, but in our opinion much tastier.  It will be much lower in sodium and be preservative free.  You are going to use turkey in 3 different forms. Cubed, minced and pureed.  This will give it a more “ham” like texture. Start with 2 pounds 10.5 ounces of skin off deboned turkey thigh meat Cubed Turkey 14 ounces/400 grams turkey meat, cut into cubes  1 teaspoon/4 grams salt 1/4  teaspoon/1 grams curing salt Minced/Ground Turkey (if you use pre minced make sure it’s thigh meat) 14 ounces/400 grams turkey meat 1 teaspoon/4 grams salt 1/2 teaspoon/2 grams curing salt  2 Tablespoons plus 2 teaspoons/40mls water For The Puree 10.5 ounces/300 grams turkey meat 4 teaspoons/20mls water 1/2 teaspoon/2mls garlic powder   1 teaspoon/4 grams salt 1/2 teaspoon/2 grams curing salt  1 large egg white 2 teaspoons/10ml liquid smoke 1/2 tablespoon/2 grams smoked paprika  Trim the turkey if not trimmed alread...

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...

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...