SLICING & WRAPPING

Cutting charcuterie to order on the counter and wrapping it in front of the customer is a key skill and a crucial piece of retail theatre. Here’s how to get it right.

BEFORE YOU START

Confirm how much charcuterie the customer wants beforehand and whether they want it thickly or thinly sliced. Always cut one slice and show it to them to see if they’re happy with the thickness before carrying on.

THIN OR THICK?

If your customer can’t decide on the thickness, ask them what they plan to use the meat for. Thinner slices are better for platters, antipasti, and sandwiches. But if they plan on cooking with it, you may want to suggest they opt for thicker slices.

PREP THE MEAT

Make that extra effort on the counter to trim and prep the meat before slicing. Removing the skin from the salami might seem a chore, but your customer won’t thank you if they’re picking that skin out of their teeth at home.

KEEP IT CLEAN

Between each use, remove any crumbs and dirt from the meat slicer using a cloth and soapy water, and wash knives and boards. Before closing, remove the blades and give the entire machine a complete clean through and sanitise.

ADVICE FROM THE EXPERTS

“When it comes to slicing charcuterie, the first step is always to understand what the customer wants and how they are going to use it.”

Michela Pagano, The Fine Cheese Co

SLICING: TIPS FOR IMPROVING YOUR TECHNIQUE

• Your knives and meat slicer blades should be kept sharp and in good condition. • Have a good selection of knives available in different shapes and sizes. You will need heavier-duty knives to cut through the rind and small, lighter ones to remove the fat. • The meat should be well chilled so it is firm enough to slice. If the meat is too warm, you’ll notice a smear of fat against the blade as you’re cutting. • On slicing machines, take care not to apply too much pressure on the meat as this will compress it against the blade and spoil the slice.

According to Trading Standards, meat sold loose on a counter must be sold by net weight and any wrapping or container weighing 5g or more must be tared off the scale. While cling film is light enough to come under the 5g restrictions, be mindful of some waxed papers. Your scales must be positioned on top of the counter so the customer can clearly see the weight before paying.

WHAT SHOULD I WRAP IT IN?

As is the case with cheese, most retailers use a combination of cling film and waxed paper. A food-grade, waxed sheet with your shop’s branding looks professional and will be sturdy enough to wrap those wafer-thin slices.

GET THE RIGHT SIZE

It’s best to have two different sizes of your waxed paper for charcuterie. Use larger sheets for slices of cooked or air-dried hams, and smaller sheets for salamis and small cuts.

WRAPPING: HOW TO SAFELY SEAL THOSE SLICES

• Your customer will find thin slices of cured meat that have been stacked on top of each other virtually impossible to separate. To prevent this, slices can either be laid side by side on fresh cling or be overlapped to look like a staircase. Use plastic or a perforated film between each layer to stop the meat from sticking together. • Try not to fold the actual product while wrapping, avoid this by making sure the paper is large enough to fold over at each end without folding the cured meat. • Seal with a self-adhesive label which displays the barcode, product name and price. • Give your carefully wrapped charcuterie to the customer flat. If a staff member is packing the customer’s bag for them at the checkout make sure it is flat and not squashed against other items they are buying.

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