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Grazing with a Local Twist: How the Charcuterie Boom is Boosting Long Island’s Small Businesses

From backyard brunches to vineyard tastings, Long Island has fully embraced the charcuterie craze—and it's not just about stylish boards and Instagrammable spreads. Behind every wedge of cheese and artfully folded slice of salami is a wave of local impact. The grazing trend is doing something pretty amazing: it’s supporting and reviving small businesses across Long Island.



1. Local Delis and Butchers Are Back in the Spotlight

As more charcuterie businesses look for high-quality, unique cured meats, they’re turning to local butchers and Italian delis that have been part of Long Island's fabric for decades.

Shops like Iavarone Bros. in Wantagh or Gemelli Gourmet Market North in Glen Head are seeing increased orders for specialty meats, capicola, and house-made soppressata—helping to drive foot traffic and awareness among a younger, food-savvy crowd.

2. Long Island Cheesemakers Are Finally Getting Their Flowers

Bet you didn’t know there are some incredible artisan cheesemakers right here on Long Island. Charcuterie stylists are sourcing from places like:

  • Catapano Dairy Farm in Peconic – known for their award-winning goat cheese

  • Mecox Bay Dairy in Bridgehampton – crafting farmstead cheeses from their own grass-fed cows

Grazing boards are helping to tell these stories, making local cheese the new luxury.

3. Farmer’s Markets and Small Grocers Are Benefiting Big Time

From sun-dried tomatoes to fig jams and crusty sourdough, the demand for specialty items has grown. And where are charcuterie creators finding them?

  • Local grocers like North Shore Farms

  • Farmer’s markets from Babylon to Port Jefferson

  • Small-batch producers selling infused honeys, pickled veggies, and artisanal crackers

These small businesses are seeing a new wave of interest from people who used to head straight to Trader Joe’s or Costco for entertaining supplies.

4. A New Wave of Food Entrepreneurs

The charcuterie boom has also opened the door for home-based and boutique businesses across Long Island. Stay-at-home parents, creatives, and former chefs are now launching their own grazing companies—crafting boards for weddings, birthdays, and corporate events.

They're not just building boards—they're building micro economies. Many source from fellow locals, creating a whole ecosystem of collaboration and support.

5. Events, Wineries, and the Hospitality Scene Are Leveling Up

Long Island’s winery trail has long been a favorite weekend destination, but now? More vineyards and tasting rooms—like Duck Walk Vineyards and Wölffer Estate—are partnering with grazing companies for elevated experiences. Guests can sip on rosé while enjoying boards stacked with North Fork produce and Suffolk-cured meats.

Local restaurants and caterers are also jumping on board, offering “board-to-table” experiences or adding shareable grazing platters to their menus.


Final Bites:

At La Petite Charcuterie Mobile Bar, we’re more than just a pretty platter. We’re a passionate team that believes in real food, real people, and real connection. We’re proud to be part of Long Island’s food story—and even prouder to help others taste it.

So here’s to grazing beautifully, loving locally, and celebrating every bite along the way.

Want to collaborate with us? Host a tasting? Feature our mobile bar at your next event? Let’s bring the board to you—anywhere on Long Island.

La Petite Mobile Charcuterie Bar

Find us on instagram: @lapetite.charcuterie

 
 
 

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