Good Charcuterie is made by hand with meat from animals that were raised without hormones and provided with feed that is free of animal by-products. In 2017, the Good Food Awards seal will be given to Dry Cured, Smoked and Paté/Terrine entries to celebrate the beautiful craftsmanship by our nation’s charcutiers & butchers. View the full criteria for entry.
Michael McGuan is the General Manager of Farm Burger’s west coast outposts, leading the Southeast-based grass fed burger restaurant into the Bay Area, opening the Berkeley store in 2014 and a second California location in Marin the following year. Prior to moving to the Bay, Michael was chef at Farm Burger in Decatur, Georgia, and Director of Operations and Lead Meat Curer at San Diego’s seminal farm-to-table restaurant, The Linkery, where his country ham was a 2012 finalist and 2013 winner in the Good Food Awards charcuterie category. Michael cut his charcuterie teeth at the famous Swiacki’s Meats & Provisions, making Philadelphia’s most beloved Polish sausages under the tutelage of “The Sausage Kings” Ed and Stan Swiacki.
Corey Nead is the butcher and salumist at the award winning il Porcellino Salumi in Denver, CO. Prior to moving to Colorado in 2015, he was the head butcher at The Local Butcher Shop in Berkeley, CA. He worked in the Bay Area for 10 years, where his interest in whole animal butchery and learning the craft of salami started while working at NOPA and 4505 Meats over the course of 6 years. He is a a graduate of the culinary arts program of City College of San Francisco. Now, he is involved in the Denver community in teaching whole animal butchery and charcuterie classes at Il Porcellino Salumi and with the Slow Food of Denver chapter.
Eric Miller (Chair Emeritus) is the director of the in-house charcuterie program and cheesemonger at Mission Cheese. After escaping his former cubicle life, he is now creating traditional charcuterie items with an American flair, along with pickles, desserts, and other delicious items as part of his new project, Maker’s Common. A native New Yorker, Eric has spent numerous hours helping educate the masses about the art of meats and cheeses at the legendary Murray’s Cheese. As an enthusiastic transplant to the west coast, he’s always excited about bringing his New York know-how to San Francisco’s fresh food scene. Today, he’s taking charcuterie even further. There’s nothing more sustainable to him than using every part of an animal to create something nourishing, delicious, and beautiful.
Marco Aguas, Head of Business Development, Unearthed
Leland Cheung, Executive Chef, YouTube
Katie Mayfield, Chief Operating Officer, 4505 Meats
Aaron & Monica Rocchino, Owners, The Local Butcher Shop
Hannah Thompson, Cheese Educator, Anco Fine Cheese
2017 CHARCUTERIE JUDGES
Grant Burningham, Freelance Journalist
Cesare Casella, President, Casella’s
Anna Smith Clark, Founder, Get Gone Traveler
John Fink, Owner, The Whole Beast
Dava Guthmiller, Chief Creative & Founder, Noise 13; Slow Food San Francisco
Barbara Haimes, Instructor, City College of San Francisco & Wine Director, Cafe Rouge & Shakewell
Thomas McNaughton, Chef & Owner, Flour + Water
Emilio Mignucci, Vice President, Di Bruno Bros.
Chili Montes, Meat & Seafood Buyer, Bi-Rite Family of Businesses
Jina Osumi, CEO, Humphry Slocombe
Jöne Pan, Chef, Jöne’s Gelato
Veronica Ronchi, Marketing, Operations & Strategy, Omnivore
Gavin Schmidt, Chef & Partner, The Morris
François Vecchio, Salumiere, Charcutier & Wurstmeister
Roxanne Webber, Vice President of Media, ChefsFeed