Welcome to the Fatted Calf
The Fatted Calf is an artisanal charcuterie producing a wide range of hand crafted products using high quality, natural ingredients. We use the best available products; organic and hormone free meats, superior seasonings and salts, organic herbs and produce.
We produce a variety of charcuterie; pâtés, salami, prosciutti, confits and a large selection of fresh sausage. Our cured meats are made and aged using traditional methods. All of our fresh products are made to order in small batches to guarantee quality.
All classes are from 11 am until 3pm. The cost of the class includes a morning snack, lunch and a bag of meaty goodies you helped to prepare. There is a non-refundable $50 deposit required at the time of reservation and the balance is payable on the day of the class. To reserve, e-mail us at contact@fattedcalf.com with your full name and telephone number. All classes are $175 per person (unless noted), which includes lunch and an array of treats to take home. A non-refundable deposit of fifty dollars is required to confirm your reservation.
Whole Hog Butchery
Saturday, March 24
Saturday, April 14 CLASS FULL
Saturday, May 26 CLASS FULL
Saturday, June 9 CLASS FULL
Saturday, June 23
Saturday, August 18
Saturday, September 15
Saturday, November 17
Learn to break down a whole hog into its various useful parts, prepare roasts and make fresh sausage and crepinettes. $175/person
Pts & Terrines
Saturday, Mar 31 CLASS FULL
Saturday, September 29
Saturday, November 10
Saturday, December 1
From rustic country style terrines to a sophisticated liver mousse, learn to prepare pts for all occasions. $175/person
Salumi!
Saturday, March 17 CLASS FULL
Saturday, April 21 CLASS FULL
Saturday, May 12 CLASS FULL
Saturday, June 16 CLASS FULL
Saturday, July 21 CLASS FULL
Saturday, August 25 CLASS FULL
Saturday, September 8
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, salame cotto and guanciale. $175/person
All About Duck
Saturday, June 2 CLASS FULL
Saturday, September 22
Saturday, November 3
Flap your wings and say yeah! All about duck covers the basics of duck butchering and charcuterie. From how to bone and stuff a duck to making duck confit and other delectable duck dishes. $175/person
Lamb Butchery
Saturday, April 7 CLASS FULL
Learn to break down a whole local lamb into its various useful parts, prepare roasts and other delicious lamb preparations. $150/person
Pig, Woman, Knife
Saturday, July 14
Saturday, October 6
Hey ladies! Grab your cleaver and boning knife and join your sisters in a hog butchering class taught by women for women. Learn to brak down a whole hog into it's primal parts, prepare roasts and other porcine delights. $175/person
Go Goat!
Saturday, July 28
Goat is the most popular protein in the world. It is a tasty, lean, nutritious source of meat and has a lower carbon footprint than beef, pork, or lamb. It is also the perfect protein for a beginning butcher. Go goat and lear to break down a whole goat into it's various usefull parts, prepare roasts, and other delicious goat preparations. $175/person
Blood and Guts
Saturday, October 20
Saturday, October 27
Our evil, gory, and fun day of pre Halloween fun is back. Learn the secrets of blood sausage, caillettes de Provence, and other unusual offal recipes. $175/person
Truffles!
Saturday, December 8
Saturday, December 15
Start the holidays off right with a decadent day immersed in the fragrance of black truffle. Learn to prepare black truffle sausage, crema di lardo with truffle, and other truffled holiday treats. $200/person