People refer to basically anything on a tray as a charcuterie board.” The misuse of the term personally bothers me, but it is what it is at this point. It’s gotten so much more popular that we finally quit trying to tell people what the word means - cured meats, not cheese. Until a few years ago, we kinda fought it and were correcting people. "It’s like calling something black when it’s white. “ horribly misused and completely wrong," he admits. Mike Keuler, founder of So Damn Gouda, a cheese shop in Sunnyside with over ninety cheeses on hand, agrees. What we do is all about cured meats here.” You’ll see some of these people online doing ‘charcuterie boards' that are dessert boards. But the term 'charcuterie' is specific to curing meats.
“We do charcuterie boards and takeout boards here and include cheese as well. “Charcuterie should just be about meats,” explains Bill Miner, chef and owner of Il Porcellino Salumi, who has dedicated his career to skillfully crafting and curing artisanal meats. But it wasn’t until I stumbled upon a pickle charcuterie board - yes, made with only pickles - that the extent to which Americans have butchered (can we please stop calling it "shark-coochie"?) and, perhaps, redefined the term "charcuterie" became clear. Pictures of elaborate boards overflowing with meat and cheese and embellished with edible flowers have taken over social media feeds the past few years.
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