• Chef Rodrigo Duarte (Casiero e Bom – last year’s Best in Show for Traditional Pork)
  • Roxanne Spruance (Kingsley NYC – Zagats 2017 Best New American Restaurant, NYC)
  • Arrogant Swine (Pitmaster Tyson Ho, one of Tasting Table’s “Next Generation of Top Pitmasters”)
  • Butter’s Michael Jenkins (his 8th year!)
  • John Patterson (Founder of The Salt Cured Pig and Slow Hand Heritage BBQ) with Jonah Shaw of Catskill Food Company
  • Insa Brooklyn Korean BBQ
  • Smoke Show (Chef Jonathan Botta)
  • Belly Korean Bacon Shop (new bacon-centric place in Brooklyn)
  • Jake Klein (Jake’s Handcrafted)
  • Hoodoo Brown BBQ
  • Humberto Guallpa (Row House)
  • Chef Mike Franzetti (Alice’s Arbor)
  • Jacques Gautier (Palo Santo)
  • Clay Gordon (serving up a chocolate bacon fondue!)
  • BBDs (Long Island)
  • Chef/Owner Danny Mena and Executive Chef Luis Jimenez of Hecho en Dumbo
  • Chef Jesse Jones
  • Chef Bill Telepan
  • Thomas Perone (Pig Guy NYC, representing The Kettle Black Bar and Grill)
  • Fletcher’s Brooklyn BBQ (the return of Matt Fisher and Bill Fletcher)
  • Peter & Chris Giannakas of Ovelia
  • Jimmy’s No. 43
  • Chef Rich Owens of Harlem Smoke
  • Chef Tahisha Solages
  • Heather Sanford (The Piggery)
  • Route 66 Smokehouse (Bill Kooper)

Other food/drink:

  • Artisan spirits tent curated by Modern Distillery Age featuring craft spirits from High West, Catskill Provisions, NY Distilling, Pig’s Nose Scotch Whisky,
     and Port Morris Distillery
  • Additional food from Southern Recipe Pork Rinds, Roni-Sue’s Chocolate (BaCorn) and The Piggery
  • Vegetarian options include NYC Hot Sauce Company (returning with their roasted chiles) and a Cabot Cheese food truck
  • Plenty of Craft Beer, including Sixpoint
  • Eve’sIndian Ladder Farmstead Ciders, Aspall, EZ Orchards, Original Sin and Black Duck Cidery will be part of an enhanced cider program
  • Water from Essentia and soft drinks from Bruce Cost Ginger Ale






















With many more to come!


  • Kurt Michael Friese (founding leader of Slow Food Iowa and Slow Food USA board member, Iowa City restaurant Devotay) will team with Ryan Byrd of Fleisher’s Craft Butchery and serve Chichaquilas with whole roasted pork and Rock ‘N’ Rye Mojo sauce
  • Butcher Shop Hudson and Charles will serve two dishes: Porchetta with orange, fennel and peperoncini served over cannelini bean and bitter green bean salad with orange vinaigrette; plus, Larded, Bacon Chocolate Chip Cookies
  • East Village Favorite Northern Spy will have White Corn Johnnycakes with Mojo Rubbed Pork and Stone Fruit Chutney
  • Sotto 13 – Chef Ed Cotton will be cooking up Pork-Butt Corn Dogs
  • Thomas Perone (Pig Guy NYC) will be returning to serve up Agape Pulled Pork Sandwich: Grecian Style Pulled Pork, Crispy Skin, Pork Belly, Feta and Spiced up Tzatziki
  • Michael Jenkins (Butter) returns for the sixth year serving up Jerk-Pulled Pork and pickled peppers
  • Humberto Guallpa (Executive Chef of Calle Dao) will prepare Chinese-Cuban Roasted Pig in Textures: head cheese terrine, compress pork butts, quinoa pork belly, housing ginger sauce, crispy chicharron 
  • Pitmaster Robbie Richter, the original pitmaster for Hill Country BBQ and Fatty ‘Cue Brooklyn will have Pig Shawarma
  • Egg Restaurant’s Evan Hanczor and George Weld will serve up a Braised Bacon End Sandwich with Salsa Verde and Egg Hot Sauce
  • Martin Høedholt of Revolving Dansk/Copenhagen Street Dogs will serve “The Chili Klaus”: Rød pølse (Danish red hot dog) topped with Chili Klaus ketchup, deviled egg cream, jalapeno coleslaw and bacon
  • Ovelia – Peter Giannakas will make Ovelia Loukaniko: a house-made pork sausage
  • Ends Meat – Chef John Ratliff will serve Pork Nuggets and Bratwurst
  • Erika Nakamura and Jocelyn Guest of The Breslin Bar & Dining Room will create a diverse sausage platter
  • Arrogant Swine – Chef Tyson Ho will be serving up Whole Hog Loatian-Style LARB with fresh chilis, fish sauce and herbs topped with a spicy pineapple garnish and a ginger-grapefruit foam
  • Route 66 Smokehouse – Pitmaster Bill Kooper will serve Smoked Pork Lettuce Wrap Tacos with chillies, crispy pig skin, and garlic
  • Danny Mena and Evan Smith of Hecho en Dumbo – Torta Ahogada: Pork carnitas slider with pickled white onion, Rancho Gordo Heirloom beans, smothered in a choice of salsa,  ranging from a very mild salsa two a raging hot chile de arbol salsa spiked with clove
  • King Phojanakong from Tito King’s Kitchen at Jimmy’s No. 43 will serve Whole Roasted Filipino-style “Lechon” Pig
  • Roni-Sue’s Chocolates will serve Nasty Bits: Bacon/Chile Pretzels
  • Chef Jesse Jones (Chef Jesse Concepts) – Apple Cider Brined Whole Hog with Apple Jack Brandy BBQ Sauce
  • Neuman’s Kitchen will serve up 7 Deadly Sins of Swine!
  • East Village Meat Market collaboration with Flying Pigs Farm
  • Plus, vegetarian options from Bittergreen’s “Veggie Oasis” and NYC Hot Sauce Company’s Fresh Hatch, New Mexico Green Chiles







  • Tavern on the Green Chef Katy Sparks and Adam Shepherd will serve Glazed Pork Belly on Chilled Ramen Noodles, Braised Pork Shoulder Reuben-style Rillettes, Smoked Ham over Green Mango Sticky Rice, and Shaved Roasted Pork Loin
  • Michael Jenkins (Butter) will serve up a Chorizo taco with watermelon and Serrano chile sauce
  • Chef Julian Alonzo and Paul Neuman (Neuman’s Kitchen) have created the mouth-watering “Three Little Piggies”: Roasted pig, late summer Jersey corn, bacon, crispy pigs’ ears, and clams
  • Shanna Pacifico (Pacifico’s Fine Foods) is serving Brazilian style Chicharone de Porco (crispy fried pork bits that are marinated in passion fruit and lime) served on top spicy late-summer slaw, topped with seasoned Farofa (crispy yucca flour)
  • Smoked Pig Pizza: Emily in Clinton Hill will be smoking a pig in their pizza oven and serving it on homemade pizza dough
  • Chris Rendell of Flinders Lane will serve Roasted Pork Salad with Rau Ram, shallots, and Hot & Sour Dressing
  • John Rattliff of Ends Meat is making Pork Nuggets served with kraut and pickled mustard
  • Chef Joe Dobias returns with Garlic Pork Cemita, garnished with green salsa and queso fresco
  • Ben Schneider (The Good Fork) and St. John Frizell (Fort Defiance) will team to serve up a pit-roasted whole “Merpig” (a roast pig wrapped in seaweed)
  • Billy Durney and Shane McBride of Hometown BBQ and Balthazar making Carribean jerk bao and Cochon au lait bao
  • Martin Høedholt and Pablo Ventura of Revolving Dansk and Dassara Ramen will cook up two dishes: 1. Danish-Asian crackling pork, topped with red cabbage and sweet Scandinavian pickles on a toasted baguette; 2. Copenhagen Street Dog, a mini grillpølser with danish remoulade, crispy fried onions, and salty Lakrids
  • Jimmy’s No. 43’s Davide Navarro will cook Cochinita Pibil, a traditional Mexican slow-roasted pork dish from the Yucatán Península
  • Peter Giannakas of Ovelia will cook Kontosouvli (a Greek-style spit-roasted pork)
  • Thomas Perone of The Pig Guy NYC has two dishes planned: 1. Italian Spring Rolls with Roast Pork, Broccoli Rabe, and Provolone-Horseradish Mayo; 2. Roast Pork Sliders with a Lime Chimmichurri.
  • Jared Male (Randall’s Barbecue) will serve chopped whole hog sliders topped with Randall’s barbecue sauce and vinegar slaw
  • Bill Kooper (Route 66 Smokehouse) will make smoked crispy pork terrine with pickled veggies
  • Danny Mena and Ethan Smith of Hecho en Dumbo will serve Volcanes de Chorizo Casero: Crisp corn tostadas topped with molten queso Chihuahua with Chorizo (either a green sausage made with chile jalapeno and cilantro or a red with cinnamon and chile piquin) topped with Chicharron, fried crisp pork rinds
  • Chef Jesse Jones Pulled will serve pork strudel with pickles and sweet Hannah’s BBQ sauce
  • Ted “The Butcher” Nigro doing carving demos with sponsor WÜSTHOF
  • Matt Deliso (Blue Ribbon Bakery)
  • Christophe Hille (Fleisher’s Meats)
  • Tim Cavaretta and Isabelle Leighton (Bittergreen)
  • Jon Bratton (NYC Hot Sauce) teaming with Justin Brunwasser (Friedman’s Lunch) will cook up pork belly lettuce cup finished with a peach chutney, a dollop of “hog’s head” cheese, topped off with pork skin crackle and NYC Hot Sauce
  • Bill Fletcher (Fletcher’s Brooklyn Barbecue)
  • Evan Hanczor and George Weld (Egg)
  • Others TBA


  • Bob Devine (pitmaster collaborating with Vittorio’s) – Smoked Autumn Spiced Fresh Ham with Apple Maple Syrup Sauerkraut;
  • Will Horowitz (Ducks Eatery) – Crispy Pig Ear Lettuce Wraps with Smoked Liver and Fermented Chow-Chow;
  • Jacques Gautier (Fort Reno) – Pulled Pork Sliders with House-Made Slaw and Pickled Vegetables;
  • Peter Giannakas (Ovelia) – “Kontosouvli” Slow-Roasted Rotisserie Pork;
  • Danny Mena and Ethan Smith (Hecho en Dumbo) – Grilled Meatballs in Burnt Chile Sauce;
  • King Phojanakong (Kuma Inn and Umi Nom) – Umi Nom Lechon and Pulled Pork Adobo;
  • George Weld and Evan Hanzcor (Parish Hall) – Spicy Sausage over Pig Skin “Noodles”;
  • Joe Dobias (JoeDoe) – “Gringo Burrito”;
  • Jimmy Carbone with David Navarro and Dave Miss (Jimmy’s No. 43) – grilled corn, avocado leaf steamed pig, plus collaboration with East Village Meat Market (cured local hams) and grilled sausages from Flying Pigs Farm;
  • Michael Jenkins (Darby/Butter) – Oink McMuffin, Bacon Cinnamon roll;
  • Clay Gordon (This Chocolate Life) – White Chocolate, Bacon, Buttermilk Biscuit Topped with Peach Compote and Grilled Peaches.;
  • Justin Brunwasser (Friedman’s Lunch, Teaming with Jon Bratton of NYC Hot Sauce) – Pork Milanese and Pulled Pork with Chicharones;
    Jesse Jones and Doug Keiles (Ribs Within) – Pulled Pork Strudel with Carolina Slaw and Sweet Hannah Sauce;
  • Jacqueline Brooks – Sausage in BBQ Sauce;
  • Zarela Martinez and Tyson Ho (Arrogant Swine) – Puerco Relleno Estilo Istmo de Tehuantepec, Oaxaca;
  • Bill Fletcher and Matt Fisher (Fletcher’s Brooklyn BBQ) – Ginger & Soy Pork with Chick Pea Salad;
  • Neuman’s Kitchen: Events & Catering;
  • Jonathan White (Bobolink Dairy & Bakehouse) – Whey-Fed Old Spot Pigs in Caja China with Haggis;
  • Bill Kooper (Route 66 Smokehouse) – Smoked Porchetta Sandwich;
  • Michael Clampfer (Møsfund Mangalitsa);
  • Fort Defiance/The Good Fork (Red Hook chef collaboration) – Mer-pig: seaweed wrapped hog with secret mer-sauce;
  • Tim Cavaretta and Isabelle Leighton (Bittergreen) – Veggie Sides.


Dale Talde, Talde & Pork Slope
Pressed Whole Pig with Crispy Pork Chips, Pickled Vegetables and Sesame Mustard & Porky Melts, Bratwurst Patties with Melted Swiss Cheese, Griddled Onions, Pickles, and Yellow Mustard on Marble Rye.

Anthony Sasso, Casa Mono
Pork Canary Islands, Smoked Maple Banana Sauce, Fried Plantains, Sweet PX Sherry Lime Vinaigrette.

John Stage, Dinosaur BBQ
Pulled Pork Sliders with Sweet and Sour Slaw.

Danny Mena, Hecho en Dumbo
Tacos al Pastor, Slow Grilled Chile Marinated Pork Served with Caramelized Pineapple on Handmade Corn Tortillas.

George Weld & Evan Hanczor, Egg & Parish Hall

King Phojanakong, Kuma Inn & Umi Nom
Roasted Pork.

Joe Dobias, JoeDoe & JoeDough
Black Pepper Garlic Pork Sandwich with Pickled Vegetable Chow-Chow Served on a Hero.

Jacques Gautier, Palo Santo & Fort Reno
Pork Tacos on Soft Corn Tortillas with Guacamole & Pork Sliders.

Ian Kapitan, Alobar
Whole Roasted Pig, Pulled and Tossed in Chipotle BBQ Sauce Served on a Roll with Sweet and Sour Vinegar Sauce.

Terry French, Møsefund Farm
Moo Ping Thai Pork Skewers.

Michael Clampffer, Møsefund Farm
BBQ Mangalitsa Collar with Grilled Peaches, Pickled Cabbage and Carolina Sauce.

Peter Giannakas, Ovelia Psistaria Bar
Greek Style Pulled Pork with Apple Coleslaw Served on Pita. Ovelia Loukaniko, Homemade Sausage Made with Leeks and Orange Zest. Classic Greek Simply Grilled Chops, Well Seasoned and Grilled.

Michael Ferraro, Delicatessen
Spicy Korean Roasted Pork Buns with Plum Sauce, Pickled Peaches and Cucumber.

Jimmy Carbone, Jimmy’s No. 43, East Village Meat Market, My Friend’s Mustard, & Violet Hill Farm
Grilled Pork Chops to Order, Cured and Smoked Ham Legs, Slow Cooked Pork Shoulder, and Kale Salad.

Jonathan White, Bobolink Dairy & Bakehouse
Whey-Fed Pig, Rubbed with Grains of Paradise and Other Medieval Brewer’s Grains, Roasted in a Caja China, Served with Triticale Salad with Garden Vegetables.

Sam Barbieri, Waterfront Ale House & Fuhgeddabout It BBQ
24-Hour Smoked Hog Pulled to Order, Served with Hawaiian Rolls and Assorted Sauces. Head Cheese Served on Black Bread with Homemade Mustard and Pickled Onions.

Eduard Frauneder & Wolfgang Ban, Edi and the Wolf
Grilled Pork Belly with Arugula, Peach, and Rye Bread-Mustard Vinaigrette.

Michael Jenkins, The Darby & Butter
Whole Pig Weiner with Roasted Tomato Ketchup and Spicy Cucumber Relish.

Doug Keiles, Ribs Within
Pork Trio Shooter, Pulled Pork, Bacon, and Crispy Pork Skin over Braised Greens.

Josh Bowen, John Brown Smokehouse

Shaunna Sargent, Betto & Raven & Boar

Tommy Harder, Blind Tiger

… and more TBA!

* * * * * * * * * * * * * * * * * * * * * * * * * * * * *


Heather Carlucci-Rodriguez, Print
Maple bacon sticky buns

King Phojankong, Kuma Inn & Umi Nom
Roasted Lechon and braised Adobo over rice

Adam Schop, Nuela
Linguica with liver mousse, salsa Criolla on grilled muffin

Jacques Gautier, Palo Santo
Pig’s head tacos 

Trina Hahnemann (Guest Chef from Denmark) & Larry Duda Neuman’s Catering
Rillettes with thyme and beer served with preserved onions; meatballs with red cabbage with beets; pork roast with cracklings homemade relish of tarragon, capers, beetroot and pickled cucumbers and chervil; pork sausage with mustard and rye bread 

Michael Ferraro, Delicatessen
Pig pies; melted leeks; Roquefort-fig compote 

William Horowitz & Greg Grossman, Ducks Eatery
Lechon Nam Khon: Hickory smoked whole hog/fermented shrimp brine/tom yum/fresh coconut cream/lime/cilantro

Chris Rendell & Ryan Butler, Mary Queen of Scots
Executive Chef Chris Rendell
: Pork Schnitzel sandwich with pickled red onion and black pepper-apple chutney; pork bone soup
Executive Pastry Chef Ryan Butler
: Maple smoked bacon custard with crispy French toast

Michael Jenkins, The Darby
Spicy pork sausage, with plum jam and pickled chile coleslaw

Joe Dobias, JoeDoe

JoseDoe Cubano: roasted pork butt, shoulder bacon, cracklins, swiss, homemade pickles 

Stefan Ching & Stephen Yen, The Clerkenwell
Candied bacon; pork cracklings; Chinese-style braised pig’s trotters; slow-cooked shoulder with cilantro aioli, shredded lettuce/cabbage and raddish (carnitas/Tosdada style); pork belly porchetta sliders; southern-style ribs 

Nate Courtland, iCi
Escarole and pulled pork salad with pickled hot peppers, sweet mustard dressing and Chicharron Gremolata

John Stage, Dinosaur BBQ
Pulled pork sliders with house cured garlic dill pickles

Mary Cleaver, The Cleaver Co. & Brent Sims, The Green Table
Hudson Valley carnitas with salsa verde, cabbage slaw and sour cream on Hot Bread Kitchen tortillas

Edi and the Wolf, Edi and the Wolf
Slow roasted pork terrine with French bean salad and mustard vinaigrette (Eduard Frauneder and Wolfgang Ban

George Weld, Egg Restaurant

Ryan Angulo, Buttermilk Channel
Corn bread with goat feta, mustard slaw, bread & butter pickles

Danny Mena, Hecho en Dumbo
Gorditas de Chicharron Prensado: Pork cracklins stewed in a chile Guajillo salsa stuffed in handmade corn medallions; Tacos de Chorizo Verde y Longaniza: Handmade tortillas filled with green chorizo with pumpkin seed and red sausage with pinenuts

Jimmy Carbone, Jimmy’s No. 43
Vegetarian sides: Grilled corn with garlic, cayenne, lime; fresh cheese

Josh Bowen, John Brown Smokehouse

Cody Utzman, Papacitos Brooklyn

Alan Bravaccini, San Rocco
Pork legs Brasata with caramelized shallots and roasted potatoes; Pork belly stuffed with lard and prunes, cayenna pepper, served on thyme black cabbage 

Cathy Erway, Cathy Erway

Peter Giannakas, Ovelia
Ovelia Loukaniko: house-made pork sausage; Olive Brine Pork: pork marinated in olive brine; Greek-style pulled pork with apple coleslaw 

Andy Yang, Rhong-Tiam
Rhong-Tiam Sriracha Glaze Suckling Pig; 5 Spices Pulled Pork


Sam Barbieri, Waterfront Ale House
Hickory Smoked Pulled Pig with Carolina BBQ sauce, Slider Rolls, and Slaw
Violet Hill Farm

Jimmy Carbone, Jimmy’s No.43
Apple Mead-brined Grilled Pork with Red Jacket Plums
The Piggery

Heather Carlucci, Print
Maple Bacon Sticky Buns
Mountain View Farm

Joe Dobias, JoeDoe
Slow Cooked Pork on a Homemade Lard Biscuit
Violet Hill Farm

Brett Ellis, The Green Table
Whole Hog Brunswick Stew
Violet Hill Farm

Cathy Erway, Noah Berland
Pork buns with pickles

Tamarack Hollow Farm

Michael Ferraro, Delicatessen
Whole Pig Puebla Mole Tostados, Pickled Stone Fruit and Shallots
Violet Hill Farm

Alex Garcia, Barrio
Whole Roasted Pig with Viguron (Yucca Salad with Cracklins)
The Piggery

Jacques Gautier, Palo Santo
Pork Tacos
Violet Hill Farm

Will Horowitz, Ducks Eatery
Malay style sausage, potato, preserved crab, fragrant herbs & sour chili
Violet Hill Farm

Patty Jackson, I Trulli
Cotechino and Testa with Beans
Violet Hill Farm

Michael Jenkins, Butter
“Eat a Pig Sandwich”
Violet Hill Farm

Sara Jenkins, Porchetta
Porchetta sandwiches
The Piggery

Mr. Bobo Eric Johnson
Whole Roasted Hog Smoked over Peachwood

Kazuko Nagao, Pecopecony
Violet Hill Farm

Theo Peck and Nick Suarez, The Food Experiments
Pulled Pork, Braised Fennel Stuffed Porcine, Salt and Vinegar Potato Salad Chimichurri Aoli
The Piggery

Chris Rendell, Double Crown
Bak Kut Teh, Pork Bone Tea Soup
Violet Hill Farm

Matt Riznyk, Great Performances
Jerk Pork Rillette, Pickled Peach Relish, Coco Bread
Violet Hill Farm

Adam Schop, Nuela
Pig Terrine with Prune Plums and Fennel
Violet Hill Farm

Joshua Stokes, Grill a Chef
Root Beer Glazed Pig with Crushed Kabocha and Sage Cracklins
Violet Hill Farm

John Taylor, Rub
North Carolina style BBQ with Moravian Slaw
The Piggery

Cody Utzman, Brooklyn Standard/Papacitos
Cobra Kai Tacos with Kimchi, Sesame Oil, Avocados, Cilantro, and Tortillas
Violet Hill Farm

Dara Yaffe, SchoolHouse Kitchen & Tastes Like More
Brined, smoked pork with peach rosemary barbecue glaze, grilled sausages
Tamarack Hollow Farm, Flying Pigs Farm

Matt Weingarten, Inside Park at St. Bart’s
Whole Hog Sausages with Harvest Pickles
Violet Hill Farm

The Piggery, Mother-in-Law’s Kimchi, Sullivan St. Bakery,
Rustic Pate and Mousse with Kimchi on Stirato

The Piggery

Grilled Pork Chops to Order, Cured and Smoked Ham Legs, Slow Cooked Pork Shoulder, and Kale Salad.