We've got just over a month to go before Pig Island descends on Red Hook in all its meat sweat glory. The annual celebration of all things swine comes to the East River Basin Park on September 6th—did you get your ticket yet?—and we've got an exclusive first look at some of the porky delights that'll be on offer this year.

First up, the fascinatingly named "Merpig," which is not, as it turns out, some kind of fish fin sewn onto a pig's head. Instead, it's an entire pig wrapped in seaweed and cooked in a pit; sounds delicious, if a little less fantastical. Ben Schneider of The Good Fork and St. John Frizell of Fort Defiance teamed up to create this monstrosity, which they'll serve exclusively at the fete. Also on the menu, another collaboration on Carribean jerk bao and cochon au lait bao (steamed buns) by Billy Durney (Hometown BBQ) and Shane McBride (Balthazar).

There'll also be a toasted baguette topped with cracking pork, red cabbage and sweet Scandinavian pickles; a Copenhagen Street Dog made with grillpølser sausage, Danish remoulade, crispy fried onions and salted licorice; Garlic Pork Cemita, garnished with green salsa and queso fresco; and many, many other pork-centric dishes.

The pigging out takes place on Saturday, September 6th from 11:30 a.m. to 4:30 p.m., with a ticket giving you access to dishes created from 80 hogs from Flying Pigs Farm plus all the beer, wine and cider you save room for. Get yours now.