You animals may have seen my post about Charcuterie Masters a week or two ago. If not, go read some more about it at that link I just dropped. This post is dedicated to the incredible shit we tried at the 2017 event.

Jacuterie was showing off some incredible dried salami with regional flavoring inspirations:

Elevation got my chip for the vote though. These flavors were amazing, and every chub was worth buying.

Black truffle.

Chorizo.

Barley wine.

Breakfast (maple whisky).

Fennel:

Black pepper:

Sour ale:

Chocolate stout mole:

I also tried some pastrami flavored BBQ short rib, which was sickeningly delicious. Unbelievable.

Smoking Goose came through with some incredible game-based meats. Terrines, head cheese, you name it – all great.

Yeah you are reading that correctly – lamb soppressata.

The rabbit and pork cheek terrine was my favorite.

They had some “rust belt” salami too.

On the subject of head cheese, Dickson was on point as well:

That was a duck mortadella (round one) and the pretty one had lots of duck tongue in it.

The garlic sausage from Heather Ridge Farm was a nice bite, but their root beer syrup concentrate stole the show.

Gaseiro e Bom had 5-year aged prosciutto for $800 a pound. Or you could just eat the free samples all night, like I did.

Ends Meat had some great items. In addition to the pork they even had a little beef salumi as well.

They had a nice nduja too.

I enjoyed the pate a lot at the Trois Petits Cochons table.

I signed up for a chance to win 50lbs of bacon from Ribs Within:

Refreshments – I liked the “kinda dry” one better than the bone dry.

Smoke Show was apparently smoking a whole hog on the premesis. I knew something was up when I saw the sign and cleaver.

We heard something was going on out back, so we investigated. Turns out that Smoke Show really did put on a show:

The chopping block:

Some #SaltBae action:

And some hardcore FoodPourn:

I took some video of the chopping process, and I got upset when a little bit spilled out of the pan:

There was also some smoked alpaca from the people that run Duck’s Eatery and Harry & Ida’s:

Oh and then there was this whole room full of amazing sliced meats, pickles and pretzels with mustard. I was honestly too overwhelmed by it all. Where do I even begin?

That about does it. If you missed it, next year, make sure you go.