ROYALTY HAS CLAIMED its CROWN.
Congratulations Hudson Valley Sausage Company
2017 GRAND CHAMPION
 |  |  |
|---|---|---|
 |  |  |
| | |
 | |  |
 |  |  |
 |  |  |
 |  |  |
 | |  |
|  |  |
 |  |  |
 |  |  |
 |  |  |
 |  |  |
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.
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!