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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.


The Good Food Awards rely on the expertise of the charcuterie community to create the tasting, determine judges and set standards for the category. Read on to learn who has been integral to building the category, as well as what the charcuterie standard are and who will be judging this year.



Claire Koerschen

Technical Recruiter at Aerotek

Claire is a technical recruiter at Aerotek, where she supports clients in the autonomous vehicle industry. Before joining Aerotek, she worked at Humphry Slocombe Ice Cream, managing their consumer packaged goods line. Claire is an alum of 4505 Meats. She served in several capacities, including founding Feed The Pig, a philanthropy program benefiting children and families through food, managed farmers’ markets, and ate way too many Best Damn Cheeseburgers! As a citizen of San Francisco and the world, Claire is committed to developing and supporting the community through food. Eat good, Do good!

Camilo Velasquez

Co-Founder at The Baconer

For over 20 years Camilo has developed a variety of products ranging from leather goods to sports equipment to specialty foods. In 2016 he turned a lifelong passion for food and cured meats into The Baconer, a Bay Area artisan bacon producer. Camilo first worked with the GFAs as a 2018 Charcuterie judge, returned for the 2021 Awards as a Committee Chair and is thrilled to serve again for 2022!

Elisa Lewis

Co-Founder at The Baconer

Elisa is a co-founder of The Baconer where she heads up creative and e-commerce. Before joining the Bay Area food producer community, she was a graphic designer and web developer for over ten years. In 2010 Elisa was a founding member of Brooklyn based Eat Lino supper club, which sparked an enduring passion for the world of good food, and she is so excited to work with the GFA Charcuterie team as a committee chair!

Committee Members

Check back soon!


In order to be eligible for a Good Food Award, charcuterie entries must meet the following standards:

  • Made in the USA or US territories*
  • Handcrafted.
  • Free of artificial ingredients, including colors, flavors and preservatives.**
  • Made with ingredients that are sourced with a balanced objective of local, organic and highest quality.
  • If made with additional animal products (dairy, eggs), they adhere to the same animal husbandry standards as meat ingredients.
  • If made with non-animal ingredients, they are traceable, non-GMO and grown without the use of synthetic herbicides, pesticides, fungicides or fertilizers.***
  • Made with respect and fair compensation for everyone working at the ranch, in the slaughterhouse and in the kitchen.
  • Made by a crafter that is an upstanding member of the good food community, committed to equity and inclusion in all levels of their business,**** as exemplified through integrating these practices:
    • Offering a diversity, equity, and inclusion training to staff members and/or leadership annually.
    • Thoughtfully acknowledging the heritage of culturally-specific food on websites, packaging and/or marketing materials.
    • For the small percentage of Good Food community that operates on a significantly larger scale, meeting additional criteria related to board diversity, maternity leave and employment practices.****

Made with meat from animals raised:

  • Using good animal husbandry.*****
  • Out of confinement that restricts natural species-specific behaviors.
  • With an understanding of the animal’s genetics and care taken to create an environment suitable for the specific breed.
  • With plenty of access to the outdoors, including access to pasture and natural vegetation.
  • Without gestation crates.
  • Without hormones.
  • Without sub-therapeutic antibiotics.
  • Without feed containing animal by-products.******
  • With concern and mindfulness for slaughterhouse practices.
  • Butchered in a state, county or USDA-approved facility.

*For producers working close to the borders of Mexico or Canada, the Good Food Foundation will evaluate based on a case by case basis.
**Nitrates and nitrites are allowed.
***If less than 2% of ingredients in the product do not meet this stipulation, the entry will not be disqualified.
****Check if you are in the 2% of companies meeting the Good Food Foundation definition of large scale, and review the addition criteria on the Rules & Regulations page.
*****The Good Food Foundation evaluates “good animal husbandry” on a case by case basis and looks for standards equivalent to GAP level 4 or higher. Producers sourcing responsibly from colder climates where year round outdoor grazing is not feasible can submit information about the farm or ranch’s processes to be considered by the Good Food Foundation.
******We encourage all producers to seek out GM-free feed wherever possible, and to discuss its desirability with their suppliers where it is not yet available. We realize that access to GM-free feed varies across the country and therefore do not yet require it for entry in the Awards. Additionally, feed including bone meal may be considered on a case by case basis for poultry farming.


Additionally, charcuterie entries must fit within one of the following subcategories (vegetarian and/or vegan substitutes are permitted):

  • Bacon
  • Dry Cured
  • Smoked
  • Paté/Terrine

2021 Judges

John Fink

Chef, The Whole Beast

Michelle Pusateri

Founder, Nana Joe's Granola

Leilani Baugh

Executive Chef and Owner, Magnolia Street Wine Lounge / Roux and Vine Catering

Tovara Salley

Founder, Wild Poppy Wellness

Eric Miller

Principal, Consultant

Maureen Hardy

Maureen Hardy, BCV Architects, BCV Architects

Dylan Potgeter

Meat & Seafood Director, Berkeley Bowl

Michelle Maness

Service Manager, Bi-Rite Family of Businesses

Michael Molesky

Proprietor, Douglas

Matthew Runeare

CEO/Co-Founder, Mighty Self

Chuck Matto

Foodie, Flavor Train

Edward Wooley

Executive Chef, Smellys Creole Catering LLC

Jodie Cruz

Owner, Soya

Janelle Bitker

Food Enterprise Reporter, San Francisco Chroncile