Foods associated with charcuterie boards are safe to eat if you follow common food safety steps, says K-State food scientist Karen Blakeslee.
The science behind charcuterie
Tips, tricks and science behind the internet’s favorite party tray
March 17, 2022
By Emily Halstead, K-State Research and Extension news service
MANHATTAN, Kan. – A party tray with a funny name has gained popularity recently, leaving many wondering what exactly they are, and how in the world do you pronounce it?
Kansas State University food scientist Karen Blakeslee says the foods commonly included on charcuterie boards are safe to eat, as long as you stick to the true meaning of the word.
“The word charcuterie is French for cured meat,” Blakeslee said. “These flavorful meats are dry cured, so they are safe without refrigeration or freezing.”
And by the way, the pronunciation: Webster’s dictionary lists it as “shar-coo-tree.”
Chefs today have many cured meats to choose from to pair with cheese, crackers, nuts, and fruits for the full charcuterie board experience. While the cured meats need not be refrigerated or frozen, food safety is still important when crafting a charcuterie board.
“Since these foods are ready-to-eat and not heated, handwashing is especially important,” Blakeslee said. “Rinse fresh fruit in cold running water, and if preparing the board ahead of serving time keep the fruit and cheese refrigerated.”
Dry cured meats are a mix of science and art, where salt, meat chemistry, temperature and environment are combined to create unique flavors. Blakeslee said water activity is crucial to creating shelf stable meat.
“The water activity -- or the amount of water available within the food that can allow the growth of microorganisms -- is affected by the moisture content, salt content and environmental temperature,” she said. By reducing the water activity, microorganism growth is inhibited.
Another way flavor is added to cured meats is by adding starter cultures to dried sausages. This decreases the pH, or acidity, and adds a tangy flavor.
Blakeslee said a few popular meat choices for a delicious charcuterie board are dry-cured ham, country ham, and prosciutto.
Local meat business owners interested in learning how to cure meats can contact K-State’s Value Added Services and Programs, located in the Department of Animal Sciences and Industry, for information on how to comply with USDA regulations and other consulting and technical services.
Blakeslee, who is also coordinator of K-State’s Rapid Response Center for Food Science, publishes a monthly newsletter called You Asked It! that provides numerous tips on food safety. More information is also available from local extension offices in Kansas.
