A stuffed duck roll on a wooden cutting board with three cut slices and a chef's knife.

More than just a butcher shop, the Fatted Calf offers meaty goods and services that are varied and unique. At its most basic level, charcuterie is the technique of seasoning, processing, and preserving meat. But, it is also a way of preserving food cultures and traditions while enriching the daily habit of breaking bread. At the Fatted Calf, charcuterie is a way of life—an approach to cooking and eating that celebrates the pleasures of the table.

At the Fatted Calf, we butcher whole hogs, goats, and lamb. We sell chicken, duck, rabbit, and quail. We make our own sausage, pâtés, terrines, and potted meats. We cure salumi, smoke pastrami, and roast porchetta. We think about, talk about, and share our love of good meat from the moment we open until we close each day. We also teach butchery and charcuterie-making classes because we want to pass on the knowledge we’ve acquired to you.

  • A baking tray filled with marinated lamb chops


    The Oxbow Public Market
    644 C First Street
    Napa, CA 94559
    (707) 256-3684

    Open Daily: 9am – 7pm

    See Menu 
  • A roasted chicken on a baking tray, atop a bed of vegetables

    Ferry Building

    1 Ferry Plaza Bldg #13
    San Francisco, CA 94111
    (415) 400-5614

    Monday – Friday: 10am – 6pm
    Saturday: 8am – 6pm
    Sunday: 10am – 4pm

    See Menu 


We've added more classes for Spring 2024. If you are interested in reserving a spot in one of our classes, just e-mail us at classes@fattedcalf.com with the full name of each class participant, your preferred class dates and a contact phone number and we'll reply to your email with a confirmation and link to complete your reservation.

All classes are scheduled from 12:30pm–3:30pm at our Napa location.

More info & schedule
  • Jerky: The Fatted Calf's Guide to Preserving and Cooking Dried Meaty Goods

    This is our love letter to jerky, full of our favorite recipes and tested techniques. If you are curious about curing meats at home and ready to set off on a new culinary course, making jerky and other dried meats is a perfect place to begin.

  • In The Charcuterie: The Fatted Calf's Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods

    Our definitive resource for the modern meat lover, with 125 recipes and fully-illustrated step-by-step instructions for making brined, smoked, cured, skewered, braised, rolled, tied, and stuffed meats at home; plus a guide to sourcing, butchering, and cooking with the finest cuts.