CH4-arista 32

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.

No events to show

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.

Whole Hog Butchery

Saturday, July 16 CLASS FULL
Saturday, August 6 CLASS FULL
Saturday, September 17
Saturday, October 15
Saturday, December 10
Learn to break down a whole hog into its various useful parts, prepare roasts, chops and brochettes.

Sausage 101

Saturday, July 23 CLASS FULL
Saturday, September 24
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

Saturday, August 20 CLASS FULL
Saturday, October 22
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.

Salumi!

Saturday, July 9 CLASS FULL
Saturday, August 13 CLASS FULL
Saturday, October 8
Saturday, November 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.

All About Duck

Saturday, November 5
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.

Patés & Terrines

Saturday, December 3
From rustic country style terrines to a sophisticated liver mousse, learn to prepare pâtés for all occasions