This week we find MeatHenge and myself featured in The Fatted Calf’s Newsletter. Neat huh?
I would like to preface this with my own special note. If you click through and read the rest of the post, you’ll notice their Crepinettes will be the pork ones with Morel Mushrooms. I just had some of their Duck Crepinettes the other day and just about fell off my chair they were so damned tasty. And since a week ago or so we had the Skinny Pork Sausages with Morels, this week’s Crepinettes will most certainly be a sell out situation. Please stop what you’re doing and make sure you make it to the market this coming week and get yourself some. Do NOT miss this one.
So you think you love meat? You must love it a little, if you subscribe to this newsletter. Well, meet Dr. Biggles. Biggles, meet all the fans of Fatted Calf Charcuterie, soon-to-be fans of www.meathenge.com. Meathenge is a hilarious, yummy and sweet web site/blog. It really was a match made in meat heaven when he discovered our stall at the Berkeley farmer?s market, and we discovered a meat lover extrordinaire, and a web site that always makes us hungry. Frequent are the Saturdays we see him at the market, sell him some sausages, salami, confit or a special roast, finish our day, pack up, and go home, only to check Meathenge and see whatever we sold him cooked up, photographed in living color, its? virtues extolled in detail. On the same day. Before dark! Biggles isn?t afraid to use duck fat in cornbread, call a particularly rich stock ?chicken Jell-O?, or help his son with a new Easy-Bake Oven. No Cooking Adventure Too Big or Too Small. And if you think our products look good on your kitchen table, you should see them on his, next to a plastic palm tree or a can of Pabst Blue Ribbon. So awesomely yummy.

You and Biggles would probably both like to know that Cajun Style Andouille is back, our crepinettes will be pork with Morel mushrooms, and Toponia has made a fresh batch of especially good pork stock, perfect for a pot of beans, a braise, or some soup. See you at the Market!
Fresh Sausage
Andouille
Pork Crepinettes with Morel Mushrooms*
Merguez
Toulouse *
Fatted Calf Rosso
Sweet Italian
Hot Italian
Mexican Style Chorizo
Loose Sausage /Breakfast Sausage
Pates & Confits
Pate de Campagne
Duck Pate with Armagnac Soaked Prunes
Duck Confit
Confit Terrine
Duck Rillettes
Pork Rillettes
Stocks & Sauces
Rich Beef Broth
Roasted Duck Broth
Roasted Pork Stock
Sugo di Carne
Cured Meats and Salumi
Salametti
Mortadella
Beef Salami
Chorizo Seco
*available only at the Berkeley market
Berkeley: Saturdays 10:00-3:00
Marin: Thursdays 8:00-1:00