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