The Best Wood for Charcuterie Boards | Abbott wholesale (2024)

FAQs

What type of wood is best for a charcuterie board? ›

To this extent, the best wood for charcuterie boards are usually non-porous hardwoods such as acacia wood, teak, rubberwood and hard maple. Acacia wood is often used to make wood bowls, cups, furniture, and flooring.

Marble, glass, and ceramic charcuterie boards all look great but can damage and dull your serving knife and are more fragile. Boards that have a pronounced grain or that are made of a harder or darker wood will show fewer nicks and scratches over time.

Fully styled charcuterie boards can sell, depending on size and flavor selections, from $20 – $2,500 and up. In most cases, as long as the business owner keeps an eye on costs of goods, labor and delivery, charcuterie businesses can be quite profitable.

TL;DR — if using a truly food-safe finish on cutting boards and wooden items that will contact food is a goal for you, just use mineral oil. Maybe beeswax, if you want.

Serving boards are typically ¾”-1” thick, while cutting boards are 1.25” or thicker. If thinness or weight is an important factor, go with a serving board for a lighter option. If you want to also use it for chopping, go for it! Your serving board might show knife marks, but it will be loved.

If you want to know how to seal a wood charcuterie board, the top option is Wood Wax by the Real Milk Paint Co. This food contact-safe wax has an all-natural formulation of walnut oil and carnauba wax, helping it penetrate deeply yet apply smoothly on your charcuterie board.

To follow the 3,3,3,3 rule, stick to three cheeses, three meats, three starches, and three accoutrements.

There are a few that I would stay away from eggplants, brussels sprouts, turnips, beets, zucchini and mushrooms. Many of these vegetables taste best when cooked, and Charcuterie boards generally don't include steamed or cooked veggies.

Woods You Should Never Use

Pine: Pine is a softwood that can easily dent and scratch. It's also highly resinous, which can impart a strong taste to foods. Cedar: While cedar is often used for planks in grilling, as a charcuterie board, its strong aroma can overpower and alter the taste of cheeses and cured meats.

Average Cost: $15-$50 per person. The cost varies depending on the quality and quantity of ingredients, presentation, and sourcing. High-quality cheeses, meats, and other items can increase the price.

What is the profit margin on a charcuterie board? ›

To this total, we add a 20% profit margin, which is healthy in the cottage food industry. If you have a higher-end product, you can charge up to 50 - 70% profit for fine foods and an excellent presentation.

The cost of charcuterie boards is influenced by various factors, including the quality of ingredients, the labor and expertise required, customization, sourcing, equipment, and the overall demand for these stylish and delicious creations.

Woods such as teak, hard maple, American Cherry, Olive, and acacia are ideal. Other materials that make the best charcuterie boards include kitchen slate, marble & bamboo.

Once or twice a month, you're going to want to oil and wax your board. Whereas the regular washing is your day-to-day upkeep, this process will revitalize your board and keep it well maintained so you can use it for years to come. The care regimen for your board only requires two materials: mineral oil and board cream.

Yes, oak is suitable for charcuterie boards.

You can hang it anywhere you want or just store it in a cabinet with the rest of your plates and platters. Note: Pine is a soft wood so it wouldn't make a good cutting board. Leave the sharp cheese knives off this one and cut up the cheeses for your guests.