When crafting a charcuterie board, it’s essential to choose the right type of wood to ensure both safety and aesthetic appeal. Here are some woods to avoid:

• Treated Wood: Avoid any wood that has been treated with chemicals, as these can leach into food and pose health risks.
• Softwoods: Woods like pine, cedar, and fir are more porous and can absorb odors and bacteria. Additionally, they may release resin that can interfere with food flavors.
• Berry Woods: Woods from berry-producing trees, such as the juniper, can impart strong flavors and are best left out of food preparation surfaces.
• Edible Wood Species: Some woods, like almond or apple, while commonly used for smoking meats, are not suitable for charcuterie boards due to potential flavor contamination.
• Wood with Low Durability: Avoid woods that are soft or weak, like balsa or basswood, as they can be easily damaged and harbor bacteria in the cracks.

Instead, opt for hardwoods such as maple, walnut, or cherry that are durable, attractive, and food-safe.