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Photos courtesy of Joe DiStefano
Photos courtesy of Joe DiStefano
Rodrigo Duarte, pictured above, will compete in this year's Charcuterie Masters in Flushing on Feb. 24.

The meatiest gathering in New York is returning to Flushing later this month for a night of delicious food and competition.

The third-annual Charcuterie Masters is coming to Flushing Town Hall on Saturday, Feb. 24, from 6 to 10 p.m. Guests at the festival will enjoy unlimited tasting of more than 60 kinds of charcuterie, including prosciutto from Cesare Casella and Portuguese Alentejano ham from Rodrigo Duarte, which can also be purchased at the event.

Attendees will also have the chance to vote for the people’s choice “best-of-the-evening” charcuterie and try pairings with top-rated wines, craft beers and farmstead ciders.

The Charcuterie Masters will also bring together professional and amateur makers of artisanal charcuterie from the U.S. and Canada to go head to head in a competition like no other. Those participating in the Charcuterie Masters 2018 will include Hugue Dufour (M. Wells Steakhouse), Alfonso Zhicay (Casa del Chef Bistro), Josh Bowen (John Brown Smokehouse), Evan Brady (Nduja Artisans Salumeria, Chicago), Rodrigo Duarte (Caseiro E Bom, Newark, New Jersey), Chad Nelan (Elevation Charcuterie & Artisan Meats, Denver), Chef Will Horowitz (Harry & Ida’s Meat and Supply Co.) and Giuseppe Viterale (Ornella Trattoria, Astoria, N.Y.).

The judging panel for the competition will be headed by Chef Brian Polcyn, renowned charcuterie expert and co-author of Charcuterie: The Craft of Salting, Smoking, and Curing.

Events like Charcuterie Masters keep charcuterie in the forefront of modern American cooking, where it belongs,” Polcyn said. “Im proud to serve as lead judge in this crucial and industry collaborative event. My advice for everybody: Eat more pork, smoke more meat, eat a lot of sausage.

Other judges for Charcuterie Masters 2018 include Josh Bowen (Pitmaster, John Brown Smokehouse), Chef Cesare Casella (Dean of Italian Studies, International Culinary Center), Cristiano Creminelli (founder, Creminelli Fine Meats), Aurelien Dufour (Dufour Gourmet), Rino Mini (CEO, Galvanina), Michael Pardus (professor of culinary arts, Culinary Institute of America), Harry Rosenblum (The Brooklyn Kitchen), Francine Segan (author and Italian food expert)  and Jeremy Stanton (founder The Meat Market).

Tickets are available for $65 and include unlimited tasting and sampling of all food and beverages. VIP tickets are available for $125 and allows guests to enter the festival one hour early, admission to the VIP tasting room which will feature a luxurious spread of cured meats, including chicken liver mousse and pâté en croute personally prepared by NYEE president, Chef David Noeth, as well as exclusive charcuterie selections from Queensvery own Muncan Food.

Click here to purchase your tickets today.

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