By Danielle Schalk
At the heart of charcuterie and sharing boards’ popularity is the experience they offer.
As Cassandra Carreiro, owner & CEO of Sharecuterie — a charcuterie-focused café, cocktail bar and shop located in Winnipeg, points out, diners are attracted to charcuterie as an entire experience, which combines a variety of elements, including visual appeal.
“[They’re drawn to] the variety and customization of a charcuterie board; the social experience of sharing a charcuterie board,” she adds. “They are artisanal but can still feel accessible.”
Carreiro also notes that the items featured in charcuterie offerings often play a role in drawing guest in. As she explains, diners are seeking “unique and artisanal options that they might not try on their own; freshness and quality; presentation and aesthetics.”
These combinations of elements have also served as inspiration for a growing array of sharing boards and other charcuterie-inspired menu items in Canadian restaurants.
“Charcuterie-inspired trends include breakfast charcuterie, with Tryst in Edmonton offering Breakfast Charcuterie with Irving’s Farm bacon, everything-bagel crisps, house-smoked salmon, whipped lemon-dill cream cheese, two eggs, Lakeside Farmstead brie, pickled red onion and ranchero home fries,” shares Katie Belflower, editor for Technomic. “Dessert sampler boards are also an offshoot of this, with Beertown Public House offering a Sweet Board with warm sticky-toffee pudding, vanilla ice cream, raspberry white-chocolate cheesecake and Beertown brownie ($14.99).”
Smith Restaurant in Winnipeg offers a number of boards and sharable options, including its BBQ Sharing Board available on Sundays only. This features braised pork ribs; grilled chicken thighs with harissa marinade and chimichurri; tomato salad with cucumber, fresh mozzarella, arugula, mint, basil and white balsamic vinaigrette; buttery mashed potatoes with chives; Charred Corn with smoked chermoula butter, pimento crema, Cotija cheese and pickled shallot; toasted rosemary focaccia; and pickled vegetables ($45/person). Smith’s regular menu also features several boards and sharables, including Pounded Cheese, which features creamy whipped old cheddar, cider gastrique and sourdough from Winnipeg’s Sleepy Owl Bread ($19).
“These types of sampler options can appeal to consumers in a group and have a social element to them as well. In fact, samplers have grown 15.4 per cent on menus over the past year,” shares Belflower, citing Technomic’s Ignite Menu data. “Not only do charcuterie/sampler options have an innate social element to them, but they also provide a somewhat customizable experience for consumers.”
“There is a huge social aspect to ordering items like this, so variety is a crowd pleaser,” agrees Michael Ewing, executive corporate chef and vice-president of Operations for Toronto-based Liberty Entertainment Group. “The word abundance comes to mind so much when talking about boards like this, because it’s always about making sure it contains something for everyone.”
This includes sharable options that appeal to those with dietary preferences. “The plant-based trend has had a big impact on boards in general, more specifically the charcuterie and cheese boards,” says Ewing. “From making sausages out of mushrooms and creating cheeses out of nuts, to creating the texture of meat with other proteins, the world of charcuterie has been one of endless possibilities. Vegans and carnivores can now sit back and devour boards that almost look identical, but with the obvious difference.”
One vegetarian example is the Tasting Board from 1 Hotel Toronto’s 1 Kitchen, which is served with crudités, fresh focaccia and two dips of choice — whipped ricotta with balsamic-roasted vine tomatoes; whipped ricotta with figs and pistachios; or babaganoush ($21).
That said, charcuterie and sharing boards remain an opportunity for guests to explore new flavours and combinations.
“In a restaurant setting, customers are often more adventurous and open to experiencing a fully curated board. They’re looking for a unique and memorable experience, which might include thoughtful wine or cocktail pairings, and they expect everything to be at peak freshness and served with an artistic touch,” says Carreiro.
This is something she takes into account when designing boards for Sharecuterie’s in-house menu. “I start by focusing on a balance of familiar and unique flavours, ensuring there’s something for everyone,” Carreiro explains. “I love introducing customers to new and unexpected items, like a distinctive cheese or an artisanal preserve that they might not typically try. At the same time, I include more traditional flavours to make the board approachable and inviting.”
However, charcuterie and sharing boards are also very popular offerings for catering, events and other off-premise dining opportunities, owing to their ability to balance approachability and a unique experience. In fact, there are a growing number of businesses that specialize specifically in charcuterie focused catering and delivery.
Examples include Olive & Fig and The Graze Anatomy in Toronto; and The Art of Charcuterie in Edmonton, just to name a few. And, when it launched in 2020, Sharecuterie was exclusively a delivery and catering business before opening a brick-and-mortar location in 2023.
“Typically for events and catering you want to keep things simpler, more approachable and [to stick to] things that have more common ingredients,” says Ewing. “The array of people that may attend and the variety of allergens and food sensitivities we have to watch for all play a huge factor.”
When it comes to smaller-scale occasions, such as an at-home celebration or family gathering, Carreiro notes that convenience and transportability are key. “[Customers] want to enjoy the same level of craftsmanship and flavour, but in a format that suits their needs — whether that’s a relaxed evening at home or a casual gathering,” she explains. “Ensuring the board has a good balance of ingredients with a longer shelf life, without compromising on quality or taste, is essential.”
But, overall, it comes down to the experience that’s being created/served says Ewing. “The idea of sharing, variety and nostalgia is what draws the guest in; how we tell the story on the board is what sells it again and again,” he sums up. “Whether we are sourcing the best Italian prosciutto for Cibo or something that has a real heritage story locally for some of our other venues, there is always a connection to be made. People naturally want to feel some type of connection when ordering food or dining in a restaurant, ordering a charcuterie board or a share board — whether it’s to the specific items on the board or the experience of sharing with the people they’re surrounded by.”
