CH4-arista 32


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.

Meet the Producers: Miel Thun & Acetaia San Giacomo

January 12 2015 12:00 PM

Meet the producers at Fatted Calf retail stores. Friday, January 9th, 12:00 to 2:00pm in San Francisco and Saturday, January 10th, 11:00am to 1pm in Napa.

Meet nomadic beekeeper Andrea Patemoster of Miel Thun honey in the Italian Alps. Experience some of his raw unusual mono-floral honeys like dandelion, coriander and wild carrot.

Be introduced to Andreas Bezzecchi of Acetaia San Giacomo artisanal vinegar producer & VP of the Balsamic Consortio in Reggio Emilia! Never diluted, never heated and never mechanically forged. Sample his 8 year condiment (%100 grape must), tradionale balsamic & Lambrusco vinegars and more.

Hope to see you there!


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 with your full name and telephone number.


January 10 2015 11:00 AM

Saturday, January 10th 2015 CLASS FULL
Saturday, March 7th 2015
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.


January 17 2015 11:00 AM

January is the peak of black truffle season. Spend a decadent day immersed in the fragrance of black truffle. Learn to prepare black truffle sausage, crema di lardo with truffle, and other truffled treats.

Sausage 101

February 07 2015 11:00 AM

Saturday, February 7th 2015 CLASS FULL
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

February 14 2015 11:00 AM

Saturday, February 14th 2015
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.

Lamb Butchery

March 21 2015 12:00 AM

Saturday, March 21st 2015
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.