The Fatted Calf - Old-World Charcuterie !

Taylor Boetticher graduated from CIA in 1998. He spent a few years behind the meat counter at Berkeley's Café Rouge. On a trip to the Tuscany he worked briefly for an Italian butcher where he developed his passion for cured meats on old-world charcuterie. In 2003 he founded the Fatted Calf Charcuterie in San Francisco. His outfit makes over 30 different kinds of charcuteries and handmade sausages,like Rabbit Boudins, Merguez, Boudin Blanc and Linguica. Beautiful Duck Confit, Ciccioli, Duck Rillettes and Tonno di Maiale are amongst 12 different pates and confits available at all times. Add 15 different Salumi's of all kinds to the assortment plus beautiful bacons, ham hocks and a lot more different specialty meats. This is a very exciting butchery with a seemingly simple philosophy; Exceptionally delicious and well-prepared meats, old-world methods balanced by progressive values. All their products are handcrafted with quality materials supplied by local farms; organic and hormone-free meats, natural salts and seasonings, and organic herbs and produce. Fatted Calf Charcuterie products are freshly prepared and made in small batches. The menu is seasonal and changes quite often.