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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.

Whole Hog Butchery

July 26 2014

Saturday, July 26th 1 Spot left!
Saturday, August 23rd CLASS FULL
Saturday, October 11th
Saturday, December 13th
Learn to break down a whole hog into its various useful parts, prepare roasts, chops and brochettes.

Sausage 101

August 09 2014

Saturday, August 9th -CLASS FULL
Saturday, October 4th
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.

Salumi!

September 13 2014

Saturday, September 13
Saturday, October 18th
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

September 27 2014

Saturday, Sept 27
Saturday, December 6th
From rustic country style terrines to a sophisticated liver mousse, learn to prepare pâtés for all occasions

Blood & Guts

October 25 2014

Saturday, October 25th
Our slightly evil day of bloody good pre-Halloween fun is back. Learn the secrets of blood sausage, pickled pig’s tongue, and other unusual offal recipes.

All About Duck

November 08 2014

Saturday, November 8th
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.

Pig + Woman + Knife

November 15 2014

November, 15th
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.