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Flushing hosts first-ever cured meat festival next month – QNS.com

Flushing hosts first-ever cured meat festival next month

Photo courtesy of Rachel Bajada/Wikimedia Commons

Finally, a place to pig out on salted meats!

Flushing Town Hall will be filled to the brim with meat products of all kinds for the first ever Charcuterie Masters competition on Feb. 27. Charcuterie is the culinary specialty of preserved pork products such as salami, sausages and prosciutto.

Over a dozen professional and amateur charcuterie artisans will participate in the competition and guests will be able to sample cutting-edge meat creations such as pâté de campagne with truffle and pata negra salami with Catskills goat cheese.

Several chefs will also create dishes at the event, including ingredients like smoked heritage pork and cured meats.

Michelin-starred Queens-based chef Hugue Dufour of M. Well Steakhouse will be undertaking a Iowa Swabian Hall pig roast at the event and Casa del Chef mastermind Alonso Zhicay will grill Mangalitsa pork sliders. Will Horowitz of Ducks Eatery is also set to cook up a tasty recipe.

The event is being presented by New York Epicurean Events (NYEE) and the Flushing Council on Culture and the Arts in conjunction with The Meat Market, The Salt Cured Pig and AgriForaging.

A general $100 admission ticket entitles guest to unlimited food and beverage tasting and sampling. A $200 VIP ticket allows access to an hour of early access to the entire festival, as well as access to a spread of cured meats personally prepared by NYEE President, chef David Noeth.

“Charcuterie’s in my blood,” Noeth said, adding that his uncles taught him how to cure meats and his grandmother owned a butcher shop in Germany.

NYEE vice president and Queens food writer Joe DiStefano said there’s never been a festival quite like this in the borough.

“I’m especially pleased to have Ridgewood European Pork Store and Muncan Food, two stalwarts of Queens charcuterie, involved in the festival,” DiStefano said. “As I like to say, these are meaty times.”

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