Featured above is the Fatted Calf Ham roast from last week. Succulent beyond compare, not like that precooked waffly bowed ham you’re used to.
Taylor works very hard to bring us new and different meaty meat treats on a weekly basis. Mostly this is great because each week is a wonderful surprise, a surprise that usually will render you an awesome meal along with rich gravy (I’m on the new Gravy Diet). And sometimes it’s tough because that special roast or crepinette isn’t there the following week. This time though he brought us back the Spalla Ripiene- Pork shoulder stuffed with garlic, greens & walnuts 2-3lbs each. This roast just isn’t some pork shoulder stuffed with stuff. This is a Niman Ranch pork shoulder roast stuffed with certified organic ingredients. And dangit, there is excellent flavor from one side to the other.
As I made my way down the list, under Pates, Confits & Terrines I see the Hoffman Farm’s Guinea Fowl Terrine. I had half a dozen slices of that a while back and I’ll need 2 of those. Pates & Terrines seem to be pretty much the same thing, except the Terrine is cooked & served in the same container. When unmolded it becomes a pate. Either way this one tends to be of the chunky style pate and one of my favorites.
Then down a bit further I see a Red Wine Salametti, I don’t know what it is specifically and google didn’t give anything quickly enough, so it’ll be a surprise.
Saturday will be good, I can see that from here.
onward …

Have you moved indoors yet? Are the covers over your outdoor furniture and are there dry, dead leaves all over your grill? Do you miss your oven? For Team Fatted Calf, there is always that First Fall Meal, the one we devise when we notice how crisp the air is while we’re at the Farmer’s Market early in the morning, and how perfectly the flavor of that snappy apple goes with fragrance of brewing coffee and the feeling of the soft breeze. You can bet that our First Fall Meal involves the oven, which we think misses us, too. If you didn’t try our Spalla Ripiene a couple of weeks ago, you’re in luck, we have it again. And if you tried it a couple of weeks ago on your grill, try it again, in your oven. Sure, we’ll keep making sausages all winter long. But Taylor is busy dreaming and scheming about a whole new repertoire of fally/wintry goods that will keep you, and your oven, busy for many a month.
See you at the Market!
Specials:
Spalla Ripiene- Pork shoulder stuffed with garlic, greens & walnuts 2-3lbs each
Crepinettes- Pork with duck liver pistachio and brandy and carmelized onion
Fresh Sausage
Merguez
Hot Italian
Sweet Italian
Toulouse
Mexican Style Chorizo
Breakfast Sausage
Pates, Confits & Terrines
Hoffman Farm’s Guinea Fowl Terrines
Pate de Campagne
Duck Confit
Duck Rillettes
Pork Rillettes
Cured Meats
Saucisson Sec
Red Wine Salametti
Spicy Fennel Salametti
Mortadella
Stocks & Sauces
Duck Demi
Glace de Viande
Sugo di Carne