When you think of a fine charcuterie tray, you may envision a fancy Italian restaurant, a wooden board covered with sliced meats and various cheeses, perhaps served with a glass of wine.

Evan Inada, Columbus Craft Meats, talks with Andy Hanacek, editor-in-chief of The National Provisioner, about the ways in which charcuterie has grown over the years and how it is driving new customers to the deli today.

Andy Hanacek discusses the trends driving charcuterie with Evan Inada, Columbus Craft Meats, and how the processor has been developing products to support consumer demand in the segment.