New York Charcuterie Masters 2020

The best of the best charcuterie artisans—makers of sausages, patés, hams, salumi, and more—vie for top honors at the fifth annual Charcuterie Masters on Saturday 22nd February. Attendees will enjoy unlimited tasting of more than 60 kinds of charcuterie, including Portuguese Alentejano ham from Rodrigo Duarte who will also be doing a butchery demonstration of this forerunner to the pig that produces Spain’s famed jamon de pata negra.

Meet the charcutiers and taste exquisite dishes prepared by top NYC chefs, including Pitmaster Josh Bowen of John Brown Smokehouse (Long Island City Queens), Chef Alfonso Zhicay of Casa del Chef Bistro (Woodside, Queens), Chef Hugue Dufour of M. Wells Steakhouse (Long Island City) Chef Stephen Yen, and Chef Giuseppe Viterale of Ornella Trattoria. Savor pairings, including beer, wine, and cider.

Like what you taste? You can also purchase charcuterie on site. This year’s festival also features New York City’s largest Charcuterie Board which will be available for your instagramming and eating pleasure. There will also be a selection of exquisite cheeses, including Cheddars from Vermont’s very own Cabot Creamery.

A $70 general admission ticket entitles guests to explore unlimited tasting and sampling of all food and beverages. Additionally, there will be a limited number of $150 VIP tickets sold, which will allow access to a special hour from 5 p.m. to 6 p.m. VIP guests will have access to the entire festival one hour earlier and exclusive access to the Charcuterie Masters VIP Experience, which includes exclusive charcuterie selections from Muncan Food Corp., top-shelf spirits, and an exclusive charcuterie demonstration.

Guests will have an opportunity to savor charcuterie, learn from the creators as well as participate in a People’s Choice Vote of the “best of the event” charcuterie as well as have the opportunity to purchase charcuterie directly at the event.

​Charcuterie Masters 2020 is a landmark event for new, interested and seasoned charcutiers competing for the Charcuterie Masters Crown; judged by an incredibly talented judges panel. 

 There are eight (8) categories:

*Fermented sausage/Dry sausage / Nduja

* Country Ham/Jamon/Prosciutto

* Bacon: Cold smoked / Hot smoked/Green (unsmoked)

* Hard Emulsified (Mortadella, Bologna)

* Fat (Salo, Lardo, Whipped Lardo)

* Pate: Soft smooth emulsified (Liverwurst etc.)

* Whole Muscle

* Freestyle (crossovers, creatives)

Click here to download a Call for Entries form for Professional and Amateur Competition.