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Events

Butcher’s Happy Hour

Join us every Wednesday in San Francisco or the first Thursday of every month in Napa for Butcher’s Happy Hour. Experience a first hand butchery demonstration while eating fantastic snacks and sipping a glass of wine or a local brew. Butcher’s Happy Hour is a free event and goes from 5:30pm to 7pm.

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Classes

All classes are from 11 am until 3pm at our shop in Napa. The cost of the class includes a morning snack, lunch and a bag of meaty goodies you helped to prepare. The class size is small (10 person maximum) and as hands on as you make it. All classes are $200 per person, which includes lunch and an array of treats to take home. To reserve, e-mail us at contact@fattedcalf.com with your full name and telephone number.

Salumi!

March 07 2015

Saturday, January 10th CLASS FULL
Saturday, March 7th CLASS FULL
Saturday, April 25 CLASS FULL
Saturday, June 6
If you dream of a secret underground lair strung with lengths of drying salami join us for Salumi! Learn the basics of curing and make cacciatorini, salami cotto and guanciale.

Lamb Butchery

March 21 2015

Saturday, March 21st CLASS FULL
Saturday, May 2
In this hands on class you’ll learn to break down a whole local lamb into primal parts, prepare roasts, cut chops and make other delicious lamb preparations.

Patés & Terrines

April 11 2015

Saturday, April 11
From rustic country style terrines to a sophisticated liver mousse, learn to prepare pâtés for all occasions

Whole Hog Butchery

April 18 2015

Saturday, January 24th CLASS FULL
Saturday, March 14th CLASS FULL
Saturday, April 18 CLASS FULL
Saturday, May,16 CLASS FULL
Learn to break down a whole hog into its various useful parts, prepare roasts, chops and brochettes.

All About Duck

May 30 2015

Saturday, May 30
Flap your wings and say yeah! All about duck covers the basics of duck butchering and charcuterie. You’ll learn how to bone and stuff a duck, make duck confit and prepare other delectable duck dishes.

Sausage 101

June 13 2015

Saturday, June 13
Linked, coiled, emulsified and smoked. If you are a sausage enthusiast yearning to expand your knowledge Sausage 101 will cover a variety of grinding, casing and cooking methods to make you sausage savvy.

Pig + Woman + Knife

June 20 2015

Saturday, June 20
Hey ladies! Grab your cleaver and boning knife and join your sisters in a hog butchering class taught by women for women. Learn to break down a whole hog into its primal parts, prepare roasts and other porcine delights.