Good Charcuterie is made by hand with meat from animals that were raised without hormones and provided with pasture and feed that is free of herbicides and pesticides. The Good Food Awards seal will be given out in Patés & Terrines, Smoked, Dry Cured, and a special Restaurant category to celebrate the leadership of chefs across the country in reviving the art of charcuterie making as well as, new this year, preserved fish. View the full criteria for entry.


Eric Miller is director of the in-house charcuterie program at Mission Cheese. In addition to being a staff cheesemonger, he is also the creator of the namesake country pate and rillettes now being featured on the menu there. 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. Now an enthusiastic transplant to the west coast, he is excited about bringing his New York know-how to San Francisco’s fresh food scene.


Bruce Aidells,Owner at Aidells Sausage Company
Bruce Cole, Editor at Edible SF
Camas Davis, Owner at Portland Meat Collective
Carrie C. Oliver,Founder & CEO at Artisan Beef Institute
Chad Lott, Regional Copywriter at Whole Foods Market
Charles Thierot,Department Manager at Llano Seco Organic Meats
Christian Graves,Executive Chef and General Manager at Jsix Restaurant
Dava Guthmiller, Board Chair of Slow Food San Francisco and Founder of Noise13
Elias Cairo, Owner and Salumnist at Olympic Provisions
John Fink, Chef and Proprietor at The Whole Beast
Konrad Bouffard, Owner and Founder at Round Rock Honey
Loretta Keller,Chef at Coco500
Marc Fiorito
, Principal at Gamma Nine Photography
Olivia Tincani, Partner at Fare Resources
Paul Bertolli, CEO and Chef at Fra’ Mani Handcrafted Foods
Peggy Smith,Co-owner and Operator at Cowgirl Creamery & Tomales Bay Foods
Renato Sardo,Founder and President of Baia Pasta
Thomas Fox, Executive Chef and Culinary Facilitator at Bon Appetit Management Company
Zach Gerstein, Inside Sales Rep at Greenleaf