Date(s) - 03/12/2016
10:00 am - 3:00 pm
Categories No Categories
Slow Food Hudson Valley
“Snout to Tail”
Butchering, Preserving and Sausage Making A Heritage Pig
When: Saturdays March 5th and 12th
Where: Kesicke Farms, 229 Middle Road, Red Hook, NY
Time: 10:00 AM to 3:00 PM each day
This is a Slow Food Hudson Valley event taking place over two Saturdays, March 5th and March 12th that features 3 Chefs butchering, curing and cooking of a heritage Yorkshire pig at the Kesicke Farm. Over the 2 Saturdays, attendees will receive a sampling of the pork products each day, help cure the pork into bacon and other pork items, taste the pork in the form of a southwestern pork stew, smoked pork loin and taso, as well as having an opportunity to purchase additional custom cut pieces of pork.
- On March 5th, the featured tasting will be a southwestern pork stew with corn tortillas. Attendees will get a half pound sampler of sweet Italian sausage and southwestern sausage.
- On March 12th class, the tasting will include smoked pork loin, some bacon and taso with a salad. Attendees will get a 1/2 pound of fresh smoked cured bacon and a Attendees can attend both or either weekends at a price of $35 for each Saturday or $65 for both Saturdays. Go to the link below to purchase tickets.
Tickets are limited. Please purchase your tickets early before this event is sold out.
For questions please contact Rich Vergili by phone at 845-417-1765 or by email at firstname.lastname@example.org