Welcome to The Charcuterie Board community. This is the main Public area with news, chat, events, Members retail store fronts, as well as a help section. Please come in, look around, introduce yourself and feel free to ask any questions here.
Directory and discussion area for affiliate members such as Chefs, writers, farmers as well as other trade and regulatory associations and bodies who are interested in Charcuterie. Through a vibrant networking with all related groups and vocations we can ensure that we create important connections, engagement and trade opportunities along the route from farm to table.
A space for discussion, questions and posting about home made projects for all non commercial makers who are public or affiliate members. For posting recipes and formulas please go to the Recipe & Process Archive section in the Resources Library of the forum and be sure to use our formatting tool so all formulas are presented in a way that everyone can follow, experiment with and understand. Please also keep all Events and News posts in their dedicated sections too. Thanks
The main area for charcuterie Producer Members to promote themselves, discuss production, processes and ideas, as well as launch and promote new products.
The main area for Professional Services Members to promote themselves, discuss what services they can offer other members, how they can benefit from working with you as well as launch and promote new products & services.
This area of the forum is focused on specifically members 'business-to-business' marketing of charcuterie, product development and networking opportunities between makers, distributors, retailers and also the food service sector, so that we can help connect supply with demand.
This area is where all of the collaboration on current working groups can be put together. All members are invited to join in the work of the groups on subjects that are seen as addressing important challenges facing the charcuterie sector.
