World Charcuterie Awards Classes

Number of Classes

The World Charcuterie Awards has divided Charcuterie into 8 classes, grouping together comparable products for accuracy, clarity and ease of judging.

A panel of expert judges will score each product. High-scoring products will be awarded a Gold, Silver or Bronze medal.  A Best of Class will be awarded to the highest-scoring product within its class.

Classes

World Charcuterie Awards Classes

Class 1

Cured, Air-Dried & Ready-to-Eat Whole Muscle Products

Based on the whole muscle these are cured and air-dried products that may or may not be cold-smoked. This class includes traditional products such as raw cured hams (prosciutto-style, jamon Iberico, jamon Serrano etc), Lomo, cold-smoked duck breasts or Coppa etc.

World Charcuterie Awards Classes

Class 2

Cured & Cooked Whole Muscle Products

Based on the whole muscle these need cooking – roasted, boiled, baked or hot-smoked – before eating. This class includes cooked Hams, salt beef, smoked Chicken or Game etc.

World Charcuterie Awards Classes

Class 3

Cured, Fermented & Air Dried Ready-to-Eat Sausage Products

These are traditional Salami and other ground meat products that may or may not be cold-smoked.

World Charcuterie Awards Classes

Class 4

Cured & Cooked Sausage Products

Based on cured sausage products these need cooking – typically poached or hot-smoked- before eating. This class includes Bologna, Mortadella, Luncheon Meats and hot-smoked Kielbasa etc.

World Charcuterie Awards Classes

Class 5

Soft & Spreadable Products

These are made from cured and/or preserved meats. This class includes Pates, Parfaits, Potted Meats and Rillettes as well as products such as ‘Nduja, Lard, Sobresada etc.

World Charcuterie Awards Classes

Class 6

Cured Bacon

These may be green, cold- or hot-smoked but will need cooking before eating. This class includes streaky, shoulder or back bacon as well as rashers from other meats, poultry and game such as beef, duck etc.

World Charcuterie Awards Classes