Another inspiring year of Charcuterie Masters New York saw an incredibly diverse ranger of entries and winners, with the first ever UK and Japanese category winners crowned for some amazing produce. Once again, Charcuterie Masters turned out an amazing celebration of the passion, precision, and creativity that makes charcuterie the art form that it is.
The winners overall this year were as follows: the grand champion this year was Bill Miner/Il Porcellino for their coppa, followed in second place by Don Pace, who entered with a cured & dried moose loin. In third place came Alef Sausage Co. for an amazing Wagyu beef dry salami. The category winners also offered an incredible range of charcuterie, and the first category winners to come from the UK and Japan. the category of Fermented sausage/Dry sausage/Nduja went to Alef Sausage Co. for a Wagyu beef dry salami which finished third overall, while the Country Ham/Jamon/Prosciutto award went to Charcuterie Board member Marc Dennis and Duchy Charcuterie for their outstanding prosciutto, so a huge congratulations to @duchycharchuterie for becoming the first UK category winner at Charcuterie Masters!
More success for Charcuterie Board members came in the Bacon category as Bacon Bar Japan/Evan Thomas took home the crown with their English Bacon, so another big congratulations are in order for @darthbacon. The Hard Emulsified (Mortadella, Bologna) winner was Alef Sausage, with a wonderful bologna, while the Fat (Salo, Lardo, Whipped Lardo) crown went to Giuseppe Viterale/Ornella for their Alentejano lardo. The Pate/Soft smooth emulsified (Liverwurst etc.) winner was Hudson Valley Sausage Co. with their liverwurst while overall champion Bill Miner/Il Porcellino took home the award for best Whole Muscle with their coppa. The Freestyle (crossovers, creatives) winner this year was also picked up by Bacon Bar/Evan Thomas for a yuzu beef tongue pastrami. Awesome stuff guys!
All in all, another amazing year of an amazing event showcasing the absolute best of what the Charcuterie world has to offer. Joe, David and the NY Epicurean events Team also deserve a hearty thank you for providing a great social occasion where everyone can get together, enjoy some NY downtime and catch up with one another. A massive well done to all the winners and all those that entered this wonderful celebration of cured meats and those that have mastered their craft, as we hope to see such an amazing array of goods again next year.
