Charcuterie boards have been around for decades but became a major food trend in 2023 and 2024. I enjoy making a charcuterie board (or attending a party to find someone else has made one). It’s like an art; no two charcuterie boards are the same. Plus, who doesn’t love cheese, meat, and fun toppings?
In 2025, charcuterie boards are still around, yet in a refreshed, upgraded form. Lauren Eni Canseco, CMO and Executive Vice President of Brand Strategy for Dietz & Watson (D&W), said 2025’s charcuterie boards are all about “cleaner ingredients, smarter choices, and total customization.” Lauren shares what’s driving the demand for cleaner ingredients and why charcuterie board trends are changing in 2025.
Eni Canseco is a member of the fourth generation of family ownership of the company. She has worked at Dietz & Watson for over 15 years, developing the marketing department and expanding brand awareness nationwide.
What makes you think charcuterie boards will transform in 2025?
“[I] do not think boards will completely transform, [I believe] their content will continue to evolve,” said Eni Canseco. “Meeting our consumers where they are financially, dietarily, and gastronomically will be a big factor in what they put on their boards and, ultimately, in their mouths. Consumers are looking for more unique flavor profiles and options regarding the deli meats and cheeses on their charcuterie boards this year.”
Eni Canseco added that the data collected by D&W suggests that trends indicate a return to comfort foods for consumers and a desire to explore new and exciting flavors within the safety of a familiar format. For example, new flavors such as Peppadew Pepper are incorporated into the familiar format of cheddar cheese.
Cleaner ingredients and smarter choices
According to Dietz & Watson, “Consumers are ditching over-processed meats and artificial fillers in favor of minimally-processed, clean-label deli meats and artisan cheeses with bold, innovative flavors. Transparency is now a non-negotiable – shoppers want to know exactly what they’re eating and serving their guests and seek brands that prioritize quality and natural ingredients.”
With this in mind, I asked Eni Canseco to share some examples of what charcuterie boards made with smarter choices could look like. She shares that consumers can opt for uncured meat options, which offer the same quality and taste as traditionally cured items without the added nitrates and nitrites. Smart choices can also be geared towards specific dietary preferences, such as selecting items labeled as “lower sodium,” “high fiber,” or “no added sugar.”
Dietz & Watson also offers healthier options using a “Healthier Lifestyle” label for items that meet or beat the USDA/FDA standards of what qualifies as “healthy food.” Cheeses such as Dietz & Watson’s Gruyere or Pepper Jack cheese also showcase the brand’s “rBGH pledge,” ensuring consumers that cheeses are made without growth hormones.
What’s driving demand for cleaner charcuterie board ingredients?
“Consumers desire to know what is in their food and where it is coming from drives demand for choices that fit their own specific dietary preferences. Younger generations and elder millennials seem to have an affinity for healthier choices and a focus on personal well-being,” said Eni Canseco.
Eni Canseco noted that today’s consumers care more about transparency than ever. “The recent news of serious recalls in the retail food landscape has spiked consumer interest in food and ingredient transparency. Due to our family-owned and operated mentality, D&W is heavily focused on being transparent regarding product ingredients and safety practices,” she said.
“D&W has always placed the highest priority on food safety, quality, choice, and transparency. The company has always done things the right way, even the hard way,” Eni Cancesco said. “We continue to go above and beyond with safety and cleanliness in our facilities, so we did not have to change anything about how our premium deli meats, cheeses, and snacks are produced.” However, other brands in the industry may need to adapt practices to meet the changing needs of consumers.
Crafting a charcuterie board in 2025
Once you’ve chosen a brand of premium deli meats and cheeses you can trust, it’s time to build a charcuterie board you can be proud to serve and eat. Dietz & Watson shared some of their favorite ingredients when crafting a cleaner charcuterie board in 2025.
You can’t go wrong with meats with a natural sliced prosciutto or a pre-sliced soppressata. Cheese is the main event of a charcuterie board (at least for me), giving you the most options to experiment with variety. D&W’s Buffalo Wing cheddar cheese wedge or Hatch Chili NY State cheddar cheese add kick and a bit of spice to your board. I like to complement spicy options with sweeter ones like Cranberry Goat Cheese.
When making a charcuterie board, filling in the gaps with “snacks” helps complete the look and add fullness to the board. Adding snacks like mixed nuts, olives, grapes, or charcuterie pepperoni bites completes your board. There’s no right or wrong way to make a charcuterie board (which is why they’re so fun to make).
