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.

Check this out: I just got press access to this amazing event coming to Flushing Town Hall on February 25th. It’s called Charcuterie Masters, and it’s being hosted by NY Epicurian Events Inc.

They are a Catskill Mountains-based producer of premiere farm-to-table food and wine festivals and educational programs. They pair the agricultural bounty (including grass-fed beef, organic produce, artisan cheeses, smoked fish, and wines from the region’s lush mountain valleys and fresh water streams) with New York City’s most innovative chefs and the culinary community.

Their goals include creating jobs, driving economic development by assisting family farmers and local artisans, and fostering culinary and agricultural tourism in the Catskill-Delaware New York City Watershed. This exposes everyone – from chefs to culinary professionals to foodies to gourmets – to delicious, fresh, sustainable and healthful foods.

From the ticketing page:

NY Epicurean Events & AgriForaging Food Safety – in collaboration with The Meat Market, Fire Roasted Catering, the Cheese & Dairy Society of NYS and The Salt Cured Pig – are proud to present the 2nd Annual Charcuterie Masters competition to be held at historic Flushing Town Hall on February 25, 2017.

Charcuterie Masters is the first ever competition of its kind and brings together more than 20 professional and amateur makers of artisanal charcuterie from across the U.S and Canada, including Rodrigo Duarte (Caseiro E Bom, Newark, N.J.); John Harkness (Prime Meats, Brooklyn, N.Y.); Chad Nelan (Elevation Charcuterie & Artisan Meats, Denver); Stewart Taylor (Babelfish Bistro, Guelph, Ontario, Canada); and Giuseppe Viterale (Ornella Trattoria, Astoria, N.Y.).

Charcuterie Masters 2017 is so much more than a national competition, it’s a celebration of Meaty Times where guests will be able to sample exquisite cured meats and salumi — including hams, bacons, pates, sausages and much more.

Participating chefs for Charcuterie Masters 2017 are:

• Hugue Dufour (M. Wells Steakhouse)
• Will Horowitz (Ducks Eatery, Harry & Ida’s Meat and Supply Co.)
• Pitmaster Josh Bowen (John Brown Smokehouse)
• Alfonso Zhicay (Casa del Chef Bistro)

Guests will have an opportunity to savor charcuterie, learn from the makers as well participate in a people’s choice vote of the ‘best-of-the-evening’ charcuterie. Pairings will include top-rated wines, craft beers, and farmstead ciders. Guests will also have the opportunity to purchase charcuterie directly at the event.

A $60 general admission ticket entitles guests to explore unlimited tasting and sampling of all food and beverages.

Additionally, there will be $100 VIP tickets sold, which will allow access to a special hour from 5 p.m. to 6 p.m. enabling VIP guests to enjoy early access to the entire festival.

Maybe I’ll see some of you meat maniacs there!!!