Charcuterie boards have become an art form, a delightful spread of meats, cheeses, fruits, and more. And at the heart of every great charcuterie spread is, well, the board itself. But before you grab just any piece of lumber from your workshop, it's crucial to understand that not all wood is created equal when it comes to serving food.

Using the wrong wood can not only compromise the taste and safety of your delicious display but can also lead to a board that quickly degrades. So, put down that questionable plank and read on. Here are 10 wood species you should never use for a charcuterie board, and why.

1. Pressure-Treated Lumber

This is perhaps the most critical one. Pressure-treated wood is infused with chemical preservatives to protect it from rot, fungi, and insect infestation. Why it's bad: These chemicals, often containing copper compounds, are toxic and can leach into your food. It's designed for outdoor structural use, not food contact. 

2. Cedar (especially Aromatic Red Cedar)

While beautiful and fragrant, cedar is generally not recommended for food contact. Why it's bad: Cedar is a softwood, making it prone to splintering and gouging. More importantly, its strong, distinct aroma can easily transfer to your food, imparting an unpleasant, resinous taste. It's great for closets, not cheese.

3. Pine

Another common and affordable softwood. Why it's bad: Like cedar, pine is soft and easily scratched or dented, which can harbor bacteria. It also has a distinct resinous taste and smell that can transfer to food. It's often sticky with sap, which is certainly not food-safe.

4. Redwood

Known for its beautiful red hue and natural resistance to rot, redwood is another softwood primarily used for outdoor construction. Why it's bad: Similar to cedar and pine, redwood is soft, prone to splintering, and can impart a strong, undesirable flavor to food. Its porosity also makes it difficult to keep truly sanitary.

5. Douglas Fir

A widely available and strong softwood, often used for framing and construction. Why it's bad: Douglas Fir has a prominent grain and is quite sappy. It's too soft for a durable charcuterie board and can easily transfer its strong, resinous flavor and aroma to food.

6. Plywood, MDF, and Particle Board

These are engineered wood products, not solid wood. Why they're bad: They are made from wood fibers or veneers glued together with strong adhesives that often contain formaldehyde and other chemicals. These chemicals are not food-safe and can off-gas into your food. Additionally, they are highly porous and impossible to clean thoroughly.

7. Reclaimed Pallet Wood (without proper verification)

While the idea of upcycling is appealing, using pallet wood is a huge gamble. Why it's bad: Pallets are often treated with chemicals (like Methyl Bromide, indicated by an "MB" stamp) to prevent pest infestation, which are highly toxic. Even "HT" (heat-treated) pallets can have been exposed to spills of unknown substances during their working life. Unless you can verify the wood's history and treatment with absolute certainty, avoid it.

8. Teak

Teak is a beautiful, durable, and naturally oily wood, often used in outdoor furniture and boat building. Why it's bad: While durable, teak contains natural oils and silica that can dull cutting tools quickly. More importantly, it can cause allergic reactions in some individuals, and its strong oils might impart a flavor to delicate foods. It's generally not considered ideal for direct food contact. That said, we know there is more than one school of thought on this subject but we choose to be safe instead of sorry.

9. Elm

Elm can be a beautiful wood, but it often has a very open and interlocked grain. Why it's bad: Its porous nature makes it difficult to clean and sanitize effectively, as food particles and bacteria can easily get trapped within the grain. This can lead to hygiene issues.

10. Poplar (especially for longevity)

Poplar is a relatively soft hardwood that's inexpensive and easy to work with. Why it's bad: While not toxic, poplar is quite soft for a hardwood. It dents and scratches easily, making it less durable and more prone to harboring bacteria over time compared to denser, closed-grain hardwoods like maple or walnut, which are ideal for charcuterie.

The Takeaway

When choosing wood for your charcuterie board, always prioritize food safety, durability, and a neutral flavor/aroma. Opt for dense, closed-grain hardwoods like maple, walnut, cherry, or even acacia. While we don't use acacia, it is safe and relatively inexpensive. We choose to use only locally sourced woods and acacia is imported. The 3 woods pictured above are our choice for food purposed boards. They are less likely to splinter, are easier to clean, and won't impart unwanted flavors to your gourmet spread.

Happy (and safe) charcuterie crafting!