pigs at four legs farm

“Snout to Tail” – Day 1

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Date/Time
Date(s) - 03/05/2016
10:00 am - 3:00 pm

Location
Kesicke Farms

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Slow Food Hudson Valley
PRESENTS
“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.

http://www.brownpapertickets.com/event/2510061

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 rvergili@earthlink.net