The Charcuterie Board ‘Summer of Charcuterie’ is not only the largest independent review of UK cured meats, but is now the only dedicated charcuterie award event in the country. Every year since it started it has seen hundreds of products from TCB producer members sent in to the ‘free to enter’ event for a panel of experts, consumers and food enthusiasts to review and rate.
As a result of both the growth and the popularity of teh event we have now got the whole thing a bit more organised! taking on feedback from members and panellists alike. From 2023 on the SoC will now take place much earlier and faster each year so that results can be announced by the 1st June.
This new schedule and format will allow us to then promote the best reviewed products and recommendations from the review all summer long, making the SoC about the producers and their amazing charcuterie products rather than the review process itself.
To celebrate the huge growth and popularity of the event, now entering its fourth year, TCB are adding a new element for the top rated products to go with certificates and trophies. Each of the best rated items in the ‘Salami’, ‘Cured whole muscle’ and ‘Snacking’ categories as well as the overall prized spots of ‘Top Rated Product’ and ‘Top Rated Producer’ will be provided with a badge of honour, supplied to the winners, which can be displayed on websites and added to their retail packaging and promotional materials showcasing their success!
Entry to the 2023 Summer of Charcuterie UK is now open and all TCB producer members need to do at this stage is send Debbie details of the (up to 10) products they want to enter. The products can then be sent in on two dates in April and May that will be advised at the end of March.
A main attraction of the event is that all entries are all completely FREE to TCB producer members making the subscription worthwhile for this event alone but even more excellent value given all of the other benefits such as free advertising, enhanced listings on the new Directory, consideration in the TCB Silver Stars and various other opportunities and events.
So existing producer members can send Debbie admin@thecharcuterieboard.org their planned entries now and for those who are not currently members, now is a great time to join HERE! and enter a new improved version of the UK’s biggest Charcuterie event of the year!
