Squeal for Joy during Pig Island 2014's Pork-Filled Fest

Squeal for Joy during Pig Island 2014's Pork-Filled Fest

One little piggy went to market.
Another little piggy went home. 

A third little piggy was all like "I'm hungry and I want some pork."

Pig Island 2014 approaches, pork fetishists, which means it's time to clear your mind, maybe do a juice cleanse and get ready for an indulgent, full day of feasting on "the other white meat." The festival, now in it's fifth succulent year, is a barrage of all-you-can-eat-and-drink food, wine, beer and cider. The one catch (if you haven't caught on already) is that all edibles are pork-centric (soooouuuuweeeee!). More than 20 NYC chefs will offer bite-sized portions of their best porcine creations, including Shance McBride of Balthazar (Carribean jerk bao and Cochon au lait bao), Michael Jenkins of Butter (chorizo tacos with watermelon and Serrano chile salsa), David Navarro of Jimmy's No. 43 (Cochinita ibil, a slow-roasted, Mexican-style dish) and Katy Sparks of Tavern on the Green. In other words, come hungry.

Not persuaded? Ben Schneiger of The Good Fork and St. John Frizell of Fort Defiance are slated to prepare a "Merpig." What's a merpig, you ask? A ROAST PIG WRAPPED IN SEAWEED. I rest my case.

All things considered, more than 80 pigs will be consumed--all locally sourced from Flying Pigs Farm.

WHERE: Erie Basin Waterfront Park, Red Hook, Brooklyn
WHEN: Saturday, Sept. 6th, 11:30 a.m.-4:30 p.m.
WHO: Pork-lovers and, presumably, their lovers.
HOW MUCH?: $75 per person, children under 12 free.

Check out www.pigisland.com for more details and tix.

Oh, and do go hog wild.