News

Affiliate Member – Taste of Game

One of the elements of The Charcuterie Board we are really keen to emphasise is our various ‘affiliate’ membership options. This allows allied organisations to collaborate and cooperate with his, and us with them to share opportunities, knowledge and news across the wider sector as a whole. In the first of our introductions to Affiliate…

Producer Profile- Good Game

This week we’re taking a look at Good Game, a Devon based company of proud artisan makers of charcuterie and cured meats who take seriously the simple, traditional way they do things, producing their goods in the most natural ways possible with a strong sense of local connection. Working from their base in Topsham, Good…

New York Charcuterie Masters 2020

The best of the best charcuterie artisans—makers of sausages, patés, hams, salumi, and more—vie for top honors at the fifth annual Charcuterie Masters on Saturday 22nd February. Attendees will enjoy unlimited tasting of more than 60 kinds of charcuterie, including Portuguese Alentejano ham from Rodrigo Duarte who will also be doing a butchery demonstration of…

Producer Profile – Hay Charcuterie

In this producer profile, we have taken a closer look at Hay Charcuterie, a producer of quality salamis and cured meat. Founded and run by accomplished chef and charcutier Rod Lewis and his wife Rachael from Hay on Wye in Wales, placing great importance on the locality and quality of their products. Hay Charcuterie focuses…

Spotlight on – Bizerba

We at the Charcuterie Board are proud to put the spotlight on our commercial member, a titan of their industry with a strong focus on quality. German company Bizerba is an industry leader in the production of goods for weighing, slicing and labelling technologies. Started in 1866 in Balingen, the company was formed by the…

Producer Profile – CURED by Visconti

This month, we are introducing a great charcuterie maker, based in Washington State. This fantastic producer mixes old world Italian expertise and inspiration but also a nod to the strong German influence in their home town. Born out of a long standing and successful hospitality provider, running restaurants and eateries, the team say that they…

Spotlight on – Peacock Salt

Continuing with our profiles of Commercial Members of The Charcuterie Board we look at a company founded in 1874 by John Craig Peacock. Peacock Salt started out as a shipping company agent in the heart of Glasgow and gradually grew into what is now one of the largest food salt suppliers worldwide. This 145 year history…

Adam Danforth gets on ‘Board’!

We are pleased to welcome Adam Danforth on ‘Board’ as a Professional Services member offering education and consultancy services to both the meat and food service industries. Many will know Adam from his James Beard Award Winning butchery books and also his advocacy for various groups such as Butcher’s Manifesto, Good Meat Project and recently www.atlasofbutchery.com and many of us on…

Dirigo Food Safety offers exclusive discounts for members on its Online HACCP course

The Charcuterie Board is pleased to announce a fantastic 10% discount for members on the Internationally accredited Online Meat & Poultry HACCP course taught by professional services member Michele Pfannenstiel of Dirigo Food Safety. This International HACCP Alliance and USDA accredited online course will cover the principles of HACCP, how to write HACCP plans for your business,…

The Charcuterie Board & School of Artisan Food Charcuterie Fair

Following on from yesterday’s announcement of our Judging of entries for the Cannon & Cannon UK Cured Meat Festival Awards we are pleased to announce another great collaboration. ‘The Charcuterie Board – National Charcuterie Week’ will culminate in an inaugural weekend event on the 11/12/13th September organised by ourselves in partnership with The School of Artisan Food at…