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Daniele Foods' Davide Dukcevich Shares Charcuterie Board Tips

Daniele Foods' Davide Dukcevich Shares Charcuterie Board Tips


PASCOAG, RI
Monday, January 6th, 2020

When it comes to the holidays, there is perhaps nothing as iconic as the charcuterie board. I can still remember the first time I ever beheld this wondrous plate of cheese, meats, and various accoutrement; it managed to both stop me in my tracks and make me want to try every combination possible. But when it comes to putting a charcuterie board together, retailers should know a few important tips to help consumers find their way through the myriad cheeses and meats on display.

To find out some ins and outs of this art, I went straight to the source and tapped Davide Dukcevich from Daniele Foods.

Davide Dukcevich, VP of Sales, Daniele Foods“When putting together a charcuterie board, it is important to mix it up! Make sure to have a variety of different foods included in your board,” Davide began. “You don’t have to stick to just meat, cheese, and crackers; throw in some olives, nuts, fruits, spreads, and whatever else you’d like! There are no rules when creating a charcuterie board so use your imagination and make it fun!”

For cross-merchandising opportunities, Davide put together a list of items that pair well together, making it virtually fool-proof for retailers to start building deli cases.

Some meat and cheese pairings include:

  • Parmigiano Reggiano & Prosciutto
  • Chorizo & Manchego Cheese
  • Genoa Salame & Provolone Cheese
  • Hard Salame & Asiago Cheese
  • Sopressata & Goat Cheese

When it comes to putting a charcuterie board together, retailers should know a few important tips to help consumers find their way through the myriad cheeses and meats on display

“Charcuterie is a staple in entertaining because it brings something gourmet straight to consumers' tables without having to prepare anything. It is a convenient way to bring a party or gathering to the next level. It won’t only satisfy guests’ hunger, but is visually pleasing, as well,” he noted.

Davide also explained to me that cross-merchandising opportunities extend out of the deli case and into bakery.

“It is common, rightfully so, to want to pair meats with cheeses, cheeses with olives, and so on, but there is a next level excitement when bread is added to the mix,” Davide shared with me. “From traditional breads like French baguettes to artisanal olive infused breads, all can be enhanced with a slice of charcuterie. Additionally, sandwiches have become more complex. They have evolved from baloney and cheese on white bread to prosciutto, basil, and fresh mozzarella with an olive oil drizzle on crusty ciabatta bread. Bakery is the underrated companion to deli meats."

Certainly sounds like a New Year’s Resolution to me: Pair baked goods with traditional charcuterie offerings.

Daniele Foods
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