Third Annual Snout to Tail Slow Meat Event
Kesicke Farms, 229 Middle Road - Map
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.