MEAT+POULTRY - August 2024 - 19

T
he origins of charcuterie are rooted in
humankind's need to preserve meat for
later consumption - the Romans used
salt to cure meat. But the charcuterie we enjoy
today hails from 15th century France where
specialty shops became popular for selling
cured nose-to-tail meats. Meat preservation
continues, but the motivations are more
related to celebrations and snacking.
Edward Adel, professor of culinary arts at
Johnson County Community College, Overland
Park, Kan., explains that charcuterie serves the
function of building the appetite in preparation
for the bigger meal or courses to come.
" When you eat, you need to have a
balance, " Adel said. " You just can't sit there
and just eat a whole bunch of straight
protein. You need to have that complex
carbohydrate with it for digestive reasons, for
palate cleansing. "
He noted that some elements of charcuterie
that fell out of favor in the past will make a
comeback to charcuterie boards because,
especially in foodservice, nose-to-tail butchery
has seen a revival.
" Years ago, when I was an apprentice, I
worked at a hotel and every dinner, if you
bought it, came with a course - it was the
chef's choice of pate, " Adel said. " Every single
meal included that; it was just part of the
package. And so, we always made them. And
then later on that kind of fell out of trend.
" And then, all of a sudden it comes back
into trend, " he continued. " They have this
head-to-tail stuff. In a small restaurant, I think
people learn right away that I get a whole pig,
but I get 12 pork chops. And it's like, okay,
what do you do with the rest of this thing, and
how much ground pork can you use up? So,
you have to learn how to make something out
of all of the pieces and parts. And so, pates
came back. "
Several factors continue driving the
popularity of charcuterie. According to
Midan Marketing, pre-packed and packaged
charcuterie benefited during the pandemic
because those products didn't require contact
or interaction to purchase. Additionally,
consumers who reported making charcuterie
boards at home said they served them as a
protein-centric snack or a no-cook dinner.
" Charcuterie has remained popular due
to its versatility, convenience, and appeal to
diverse tastes, " said Sean McNeil, senior brand
manager, retail sales at Columbus Craft Meats.
" The variety of flavors, textures, and colors
on charcuterie boards can reach different
taste preferences for many consumers at a
gathering, making them popular at social
gatherings and in contemporary dining with
a group. "
Social media platforms like Tik Tok,
Instagram and Pinterest have an abundance
of inspiration for anyone looking to design a
charcuterie board on their own. Influencers
and creators also influence trends and drive
interest in the category.
" Social media and food influencers have led
to a boom in interest in charcuterie and it helps
to grow the category, " McNeil said. " We work
with select entertaining experts to help tell the
Columbus story and inspire consumers to build
and enjoy charcuterie boards and bites. "
HIGHLIGHTING THE BASICS
Meat processors are offering their
interpretations of a time-honored classic food
for a contemporary age, and today's consumers
can find delicious basics - think salame and
sausage - at their grocery store.
According to the Power of Meat 2024
study, 46% of consumers said they shop for
convenient ready-to-eat items from the deli.
Many pre-sliced meats and cheeses are stocked
in refrigerated cases of the deli department.
" You know, all the grocery stores now
they've got some sort of thing there that you
can buy that has this selection and there's,
you know, manufacturers out of Iowa and
Wisconsin that are making their own dry cured
or this type of charcuterie meats and they're
slicing them (and) they're ready to go, " Adel
said. " You go to the grocery store; you can get
a selection of four or five meats right out of the
cold case. You go home and create your own.
" Two years ago, you saw nothing in the
Hy-Vee, and now you can go, and they've got
their own brand that they promote and is
inside their business, " he added. " And now,
you have 10 different types of sausages in
there that people will slice up; you can make
whatever creative stuff you want. "
Processors also are paying attention.
Smithfield Foods recently released a new
product assortment featuring three varieties of
uncured meats including Uncured Italian Dry
www.meatpoultry.com | 08.24 | MEAT+POULTRY
19
" Years ago,
when I was an
apprentice, I
worked at a
hotel and every
dinner, if you
bought it, came
with a course -
it was the chef's
choice of pate. "
- EDWARD ADEL
Columbus Craft Meats
http://www.meatpoultry.com
MEAT+POULTRY - August 2024

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