You May Want To Start Microwaving Your Charcuterie Board Meat. Here's Why

Charcuterie is all the rage and has been for several years now. The convenience and delight of pairing together a range of savory meats and cheeses — of which there are literally hundreds to choose from — makes it perfect for last-minute occasions and sharing with friends. Blending a wide variety of meat and cheese (not to mention accoutrements like jams and nuts) is not only a great snack but also a good way to discover new tastes that you love. It can also be a way to find top-tier pairings for wine and other drinks.

Of course, everyone has different tastes, styles, and opinions on what makes the "perfect" charcuterie board. But all of the best salami slicing methods and cheese temperature theories aside, there's a new rumbling in the charcuterie world that has devotees a little concerned.

For the time being you should be extremely cautious about where you're sourcing your charcuterie features from, especially when it comes to the meat portions. And while the idea of microwaving or boiling your charcuterie board meat sounds a little absurd, it might be the safest way to enjoy it at the moment — unless you're willing to swear off charcuterie right now, which we doubt anyone wants to do.

Why you need to be extra careful about your charcuterie board meat right now

So, here's the lowdown: The CDC recently announced that a recent spike in Salmonella outbreaks has been linked to "Italian-style meats" (as noted on the CDC website). According to the report, two outbreaks are currently being investigated, wherein people have consumed salami, prosciutto, and other meats typically found in charcuterie or antipasto plates and have subsequently gotten sick. So far, there have been 36 illnesses reported, and of those, there have been 12 hospitalizations across 17 states.

Eater jumped on reporting about the outbreaks, echoing the CDC's advisory to heat up[ any Italian-style meats to an internal temperature of 165°F before consuming. The publication half-jokingly suggests boiling or microwaving your charcuterie meats if you simply can't stay away from the goodness of it all.

Folks who are at higher risk for severe Salmonella include people 65 years or older and children five years of age or younger, as well as those with health conditions or those who take medications that inhibit the body's ability to fight germs. Regardless, if you're reading this and panicking because you've had charcuterie in the last couple of days, arm yourself with knowledge about Salmonella and what to expect as far as symptoms go (via CDC) — just in case. Though the outbreaks are still rare in terms of numbers reported.

As for those meats you love, maybe just stick with cheese and crackers for now.