The Third Annual from “Snout to Tail” Slow Meat Event – Week 2

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Date(s) - 03/25/2017
10:00 am - 4:00 pm

The Kesicke Farm


Slow Food Hudson Valley

Third Annual Snout to Tail:
Butchering, Preserving and Sausage Making with a Pig and Lamb

When: Two Saturdays, March 18th and 25th
Where: Kesicke Farms, 229 Middle Road, Rhinebeck, New York
Time: 10:00 AM to 4:00 PM each day

This Slow Food Hudson Valley two-day event at a 73-year-old family farm will feature three chefs—two of them authors and all three from the Culinary Institute of America—who will demonstrate the butchering, curing and cooking of a pig raised on the Kesicke Farm, as well as the butchering and cooking of a lamb from the farm.

Over the two Saturdays attendees will help cure the pork into bacon and other cured pork products, taste the pork in cooked dishes and receive take-home samplings of the pork products created during the event (both days). This year there will be some exciting new items to learn about and sample, and additional custom cut pieces of pork and lamb will be available for purchase, as well as prepared meats, leaf lard and sausages.

  • On March 18th the animals will be broken down, then the meat brined, cured or made into fresh sausages, including morcilla (blood sausage), breakfast sausage and Colombian chorizo. The featured lunch will be prepared pork stew with locally baked bread and winter vegetables. Attendees will take home a one-pound sampler of the butchered or prepared meats.
  • On March 25th, more meat will be cooked and items finalized, including the rolling of the hog’s head, the curing of the butt for tasso, and hot-smoking it, along with bacon, pork ribs, ham hocks and garlic sausage as well. The lunch will include lamb stew. Attendees will get one pound of the butchered or prepared meats to take home.

The ticket price of $125 includes both Saturdays. If you are unable to attend both days you may pay $70 for one day only. Discounts of 50% off are available for full time students with a college id. Those eligible students will need to contact Rich Vergili to purchase tickets for the event.

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

Buy tickets for the Third Annual from “Snout to Tail” Slow Meat Event from Brown Paper Tickets.