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.
Now Taking Easter and Passover Orders!
March 11 2015 12:00 AM
Spring will be here before you can say “Pass the Matzos, Easter Bunny!” and with it Passover and Easter. Now is the time to plan your spring celebration menu and place your special order for the holidays with The Fatted Calf.
SPRING HOLIDAY OFFERINGS
RABBIT BOUDIN 16.00/LB
BROKEN ARROW RANCH QUAIL 11.50 EACH
GREEN GARLIC & HERB PORK SAUSAGE
LAMB LEG ROASTS 16.50/LB
SEASONED WITH ROSEMARY, GARLIC, MUSTARD AND WHITE WINE
RACK OF LAMB 28.50/LB
KATZ ALL FLOWER HONEY GLAZED HAM 12.00/LB
SMOKED AND GLAZED HERITAGE HAMS (4-6 LBS EACH) READY TO HEAT AND SERVE
HERITAGE PORK LOIN AND BELLY ROULADE WITH ROSEMARY,FENNEL, SMASHED GARLIC, AND LEMON ZEST
DRY AGED BEEF STANDING RIB ROAST 29.50/LB
BEEF BRISKET 10.00/LB
FRESH HAMS & PORK ROASTS 8.00 TO14.00/LB
PASTURE RAISED HERITAGE PORK
*WE ARE HAPPY TO SEASON ANY ROAST OR CUT WE OFFER AT NO EXTRA CHARGE.
*LAMB BONES FOR SEDER AVAILABLE BY SPECIAL REQUEST
To place an order for pick up at our Napa location please email firstname.lastname@example.org or phone us at (707) 256-3684.
To place an order for pick up at our San Francisco location please email us at email@example.com or phone us at (415) 400-5614.
Butcher's Happy Hour
April 02 2015 05:30 PM
Join us for our Butcher’s Happy Hour in Napa. We’re breaking down a half hog and Antica Winery will be on-site for this event pouring their Argos Bordeaux style wine.
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 firstname.lastname@example.org with your full name and telephone number.
March 07 2015
Saturday, April 25
Saturday, June 6 CLASS FULL
Saturday, July 18
Saturday, Sept 12
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.
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, March 14th CLASS FULL
Saturday, April 18 CLASS FULL
Saturday, May,16 CLASS FULL
Saturday, July 11
Saturday, August 8
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.
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
Saturday, August 29
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.