Event

The Fourth Slow Food Hudson Valley Slow Meat Event

Participants will be able to see a pig butchered by published Chef and Butcher Thomas Schneller. His lecture and butchering is always enjoyed by all those that attend.

Chef John Kowalski will prepare processed pork into garlic sausage, Guanciale, bacon, Wisconsin-style smoked cheddar and Jalapeno sausage, smoked hams, smoked ham hocks, smoked pork loin and a pate or terrine to take home along with a few other surprises There will also be some opportunities to do some hands-on experience. He will take some of the recipes right from his well-known charcuterie book.

Chef Dan Turgeon is an extraordinary chef with a wealth of experience cooking including restaurants at the famous Culinary Institute of America. Chef Turgeon will prepare the lunches and the tasting.

Each participant will go away each week with a pound of product with an opportunity to purchase more meat as it's available. In addition, each guest will get lunch from the meat fabricated or processed during the demonstrations. In addition, we will have other cooked local products as part of the meal from local farms.

We encourage, where possible, for attendees to be at both Saturday events which will allow you to see all the cuts and processed meats being made and tasted. If you attend just one week, certain items will not be available. For example, the bacon isn't completed until the second week.

We will have more details available at our website soon. slowfoodhv.org.