Welcome To The Fatted Calf

 

Welcome To The Fatted Calf

Walk through our doors and it feels as if you’ve entered a secret world of meaty wonders. Our cases are filled with pâtés, salumi, sausages, roasts, and terrines--and when the meat counter crew offers you a slice of the fennel-flecked Sbriciolona and a piece of perfectly rare roast beef, it’s hard to say no. A charcuterie is a bit of a strange business, and the Fatted Calf is an unusual charcuterie. More than just a butcher shop, we offer meaty goods and services that are varied and unique. 

We make our own sausage, pâtés, terrines, and potted meats.  We cure salumi, smoke pastrami, and roast porchetta.  We butcher whole hogs, lamb and duck.  We sell beef, chicken, rabbit and quail.  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.

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 our 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.