Lake County mom turns passion for entertaining into thriving charcuterie business

What began as a fun charcuterie board idea from Pinterest for a Galentine’s Day celebration has transformed into a flourishing business for Eustis resident Justina Briguglio. Inspired by the response from friends and family, Briguglio launched Boujee Boards by Justina two years ago, offering custom charcuterie boards, grazing tables and entertaining classes.

"People were like, 'Oh my gosh, this is so cute! People sell these,' " Briguglio said. "I had never thought about it but I realized I could do it and help financially while being a stay-at-home mom."

Briguglio decided to take the plunge.

Known for her vibrant personality and entertaining skills, Briguglio comes from a large Italian family from New Jersey, where antipasto was a staple at family gatherings.

“It’s funny because charcuterie may seem like a new concept, but for Italians, we call it antipasto,” she said. “It’s always been a part of our family traditions. My grandma would always have an antipasto plate every Sunday.”

Charcuterie is actually a French culinary style that describes prepared meat. It is often paired with cheeses, nuts and dried fruits.

Through her years of experimenting with meats and cheeses, designing them in a way that is appealing, colorful and artistic, Briguglio came to realize how much of an art form it really is. She decided to also teach classes, guiding up to four people at a time on how to craft their own boards.

“I love hosting and entertaining, and this is a great project that people can learn, make and then have a board of their own to take home,” she said.

She is currently working on an upcoming event at Eden Abbey Brewery in Mount Dora, featuring beer and cheese pairings, and a couples' night. She also frequently partners with Crafted Scent Bar for in-house classes, which she particularly enjoys.

"My biggest thing is I never make the same board twice,” she said. “Everything is so unique and tailored to the wants of the people.”

Each creation starts with a selection of cheeses: a hard, a soft and creamy, and sometimes a stinky or tangy cheese to ensure a variety of textures and flavors. She adds olives, cornichons, dried sausage or salami, dried and fresh fruits, jams, edible flowers, and local honey, always considering seasonal availability and customer preferences.

"Some people say nothing spicy, and I build to their needs and allergies," she said. "Creating a board is like starting with an empty canvas. There’s a lot of prep and hours of work but it makes something beautiful."

For more information on Boujee Boards by Justina and upcoming classes, visit www.facebook.com/BoujeeBoardsbyJustina .

This article originally appeared on Ocala Star-Banner: Lake County mom turns passion for entertaining into thriving charcuterie business