ROYALTY HAS CLAIMED its CROWN.

Congratulations Hudson Valley Sausage Company

2017 GRAND CHAMPION

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IMG_2993 Rubs Within bacon wrapped ribs
IMG_3029 Dickson's Farmstand duck galantine
IMG_2989 Ends Meat NYC quadriceps
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IMG_3039 Root beer syrup
IMG_3037 Elevation salami
IMG_3035 West Loop salumi nduja
IMG_3031 Hudson Valley Charcuterie pate
IMG_3024 Rodrigo Duarte cutting jamon
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IMG_3021 Brooklyn Cider House bone dry hard cider
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IMG_3019 Tarentaise Vermont alpine cheese
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IMG_2987 Ends Meat NYC Lonza
IMG_3005 Bridport Creamery Colby cheese
IMG_3003 Bridport Creamery mustard seed cheese
IMG_2997 Ducks Eatery smoked alpaca
IMG_3012 Smoking Goose Meatery lamb sausage
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THE EXPERIENCE

Charcuterie Masters 2017 is a landmark event for new, interested and seasoned charcutier’s competing for the
Charcuterie Masters Crown; judged by an incredibly talented judges panel.  

There are twelve (12) judging categories for entrants to compete in (including:  1) Whole Muscle; 2) Fermented Sausage; 3) Dry Cured Sausage/Salami; 4) Country Ham/Jamon/Prosciutto; 5) Bacon - Cold Smoked; 6) Bacon - Hot Smoked; 7) Bacon - Green (Unsmoked); 8) Emulsified (Mortadella, Hot Dogs, Bologna); 9) Fat (Salo, Lardo, Whipped Lardo); 10) Pate, Terrine, Galantine; 11) N'duja; and 12) Freestyle (Crossovers/Creatives).  

 

Currently the judges panel includes such names as Francois Vecchio, Chef Cesare Casella, Francine Segan, Gregory Laketek, Josh Smith, Bob Perry, Bob del Grosso, Joe DiStefano, John Patterson and many more.  

 

Guests will have an opportunity to savor charcuterie, learn from the creators as well as participate in a People’s Choice Vote of the “best of the event” charcuterie as well as have the opportunity to purchase charcuterie directly at the event.  Pairings will include top-rated wines, craft brew, and farmstead ciders.  Charcuterie Masters will be showcasing several top New York City chefs creating exquisite dishes featuring smoked pasture-raised heritage pork and cured meats. 

TICKETS HERE

SUNDAY, FEBRUARY 26, in conjunction with Charcuterie Masters, AgriForaging Food Safety & The Meat Market present

Industry Food Safety & Compliance Conference, (Industry Event)
International Culinary Center, 462 Broadway, Manhattan, 9:30am-6:30pm

For more info click here.

Tickets:  http://nyccharcuterieconference.bpt.me/

If you are interested in traveling into the U.S. to exhibit a product we recommend this link.

THE competition

Aaron Silverman, Tails & Trotters

Ari Miller, 1732 Meats

Bill Miner, il Porcellino Salumi

Blair Hohn III, Salted Pig

Bryan Pope, Pope Farms

Chad Nelan, Elevation Charcuterie and Artisan Meats

Chris Eley, Smoking Goose

Chris Varner, Bentboot Productions

Dan Kovacevic, Europa Charcuterie

Enrico Porrino, Olli Salumeria Americana

Evan Brady, Nduja Artisans Salumeria

George Turkette, Turchetti's Salumeria

Giuseppe Viterale, Ornella Trattoria

Jack Peele, JACüTERIE

James Forbes, North Country Charcuterie

Jeffrey Butler, International Culinary Center

Jim Chlebowski, Dr Smokehouse

John Harkness, Prime Meats

Josh Trusler, City Kitchen

Marc Dennis, Duchy Charcuterie

Matt Levere, Urban Butcher

Matthew Browning, Oui Charcuterie, LLC

Nate Fagnilli, Na*Kyrsie Meats

Rodrigo Duarte, Caseiro e Bom

THE judges

Aurelien Dufour, Chef, Master Charcutier & Owner of Dufour Gourmet
Bob del Grosso, Culinary Instructor at Drexel University
Bob Perry, Chef in Residence at University of Kentucky: https://dhn-hes.ca.uky.edu/
Cesare Casella, Chef, Dean of Italian Studies at The International Culinary Center
Christopher Lee, Chef, Master Charcutier
Francine Segan, Food Historian, Public Speaker & Author
Francois Vecchio, Master Charcutier, Public Speaker & Author
Gregory Laketek, Salumiere, CEO, Founder of West Loop Salumi
Joe DiStefano, Queens-based Food Writer, World's Fare with Joe DiStefano
John Gower of Quiet Waters Farm (UK)
John Patterson, Founder of The Salt Cured Pig FB Group 
Joshua Smith, Chef, Charcutier, Owner of New England Charcuterie
Ken Blanchette, Director of Sourcing, FreshDirect
Michael Pardus, Chef, Culinary Instructor at The Culinary Institute of America
Phil Wingo, BBQ Champion, Pitmaster, Owner of porkmafia.us

 

 

A BIG THANK YOU to Jimmy Carbone for generously sharing Jimmy's No. 43 
(East Village) for the judging competition!

Are you interested in competing, vending, sponsoring or volunteering at Charcuterie Masters 2017 & A Food Safety & Compliance Conference (NYC); please visit nyepicureanevents.com & agriforaging.com for further details!

NEVER. MISS. OUT.

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