Charcuterie Masters 2017

You animals may have seen my post about Charcuterie Masters a week or two ago. If not, go read some more about it at that link I just dropped. This post is dedicated to the incredible shit we tried at the 2017 event.

Jacuterie was showing off some incredible dried salami with regional flavoring inspirations:

Elevation got my chip for the vote though. These flavors were amazing, and every chub was worth buying.

Black truffle.

Chorizo.

Barley wine.

Breakfast (maple whisky).

Fennel:

Black pepper:

Sour ale:

Chocolate stout mole:

I also tried some pastrami flavored BBQ short rib, which was sickeningly delicious. Unbelievable.

Smoking Goose came through with some incredible game-based meats. Terrines, head cheese, you name it – all great.

Yeah you are reading that correctly – lamb soppressata.

The rabbit and pork cheek terrine was my favorite.

They had some “rust belt” salami too.

On the subject of head cheese, Dickson was on point as well:

That was a duck mortadella (round one) and the pretty one had lots of duck tongue in it.

The garlic sausage from Heather Ridge Farm was a nice bite, but their root beer syrup concentrate stole the show.

Gaseiro e Bom had 5-year aged prosciutto for $800 a pound. Or you could just eat the free samples all night, like I did.

Ends Meat had some great items. In addition to the pork they even had a little beef salumi as well.

They had a nice nduja too.

I enjoyed the pate a lot at the Trois Petits Cochons table.

I signed up for a chance to win 50lbs of bacon from Ribs Within:

Refreshments – I liked the “kinda dry” one better than the bone dry.

Smoke Show was apparently smoking a whole hog on the premesis. I knew something was up when I saw the sign and cleaver.

We heard something was going on out back, so we investigated. Turns out that Smoke Show really did put on a show:

The chopping block:

Some #SaltBae action:

And some hardcore FoodPourn:

I took some video of the chopping process, and I got upset when a little bit spilled out of the pan:

There was also some smoked alpaca from the people that run Duck’s Eatery and Harry & Ida’s:

Oh and then there was this whole room full of amazing sliced meats, pickles and pretzels with mustard. I was honestly too overwhelmed by it all. Where do I even begin?

That about does it. If you missed it, next year, make sure you go.

8 thoughts on “Charcuterie Masters 2017”

  1. Thank you for all the great pictures ! So glad that you liked our Pâté! The name of our company that you didn’t catch is Trois Petits Cochons, it means Three Little Pigs 🙂 It was a wonderful evening and I’m glad to see all these top quality pictures.

      1. Thank you for the link and for the kind words! Yes we will be there, feel free to come and try more of our products! Our booth number is FTE 2355F. Looking forward to seeing you there then! Have a lovely day

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