Snout to Tail: The Butchering, Peservation and Sausage Making of a Heritage Pig
This is a Slow Food Hudson Valley event taking place over two Saturdays, March 5th and March 12th that features 3 Chefs butchering, curing and cooking of a heritage Yorkshire pig at the Kesicke Farm. Over the 2 Saturdays, attendees will receive a sampling of the pork products each day, help cure the pork into bacon and other pork items, taste the pork in the form of a southwestern pork stew, smoked pork loin and taso, as well as purchase additional custom cut pieces of pork.
At the end of March 5th, attendees will get a half pound sampler of sweet Italian sausage and southwestern sausage. At the end of the March 12th class, attendees will get a 1/2 pound of fresh smoked cured bacon and a small piece of taso.
Attendees can attend both or either weekends at a price of $35 for each weekend or $65 for both weekends.
March 5th, the featured tasting will be a southwestern pork stew with corn tortillas. On March 12th, the tasting will include smoked pork loin, some bacon and taso with a salad.
Kesicke Farm (View)
229 Middle Road
Red Hook, NY 12571
|Kid Friendly: No|
|Dog Friendly: No|
|Wheelchair Accessible: No|