If I were you, I’d start doubling up on the effort enjoy this last little bit of light and ‘warmth’ we have left in the year. Face it, summer is over and going fast. Personally, I grill and smoke through most of the year. But not everyone does, so stop what you’re doing and make a point of doing some grilling this coming weekend. Fatted Calf is sporting some fine grub this coming Saturday. The Basque Sausage Coils are a special treat, they aren’t always available. They look so darned pretty on the grill and their easy to flip over too. They’ve also got listed the rabbit pate, one of my all time favorite pates. Just think of it like chicken, but with flavor. Holy cow, look at this! A Pork Cheek Terrine, Cheek Pate! The cheek portion of the pig is extremeley tender and flavorful, a real gift when you can find it. There’s even Boudin Noir and the list of Salumi goodies is full.
Take this weekend off and relax a bit before the wily evils of holiday depression sets in. There’s nothing that kicks the blues like pork.
Please continue and read Kim O’Neill’s Fatted Calf Newsletter …

Fatted Calf – Phone/Fax (510)653-4327
You might think that because we write about the wonderful Fatted Calf products every week, week after week, (going on 70 newsletters) that we might be a little jaded about their deliciousness. Uh….no. We worked at the market for the last few weeks, and seeing all of you happy customers lining up for the meaty goods really reminded us once again, that these products are just the very best. One of the perks of working the market is taking some goodies home. Luckily we had guests coming over with whom to share our bounty, and we didn’t disappoint, if we do say so ourselves. We decided to go real fancy and grill up some Hoffman Farms Quail stuffed with sausage and a fig . And we say fancy, but…it was so simple. Those babies are dressed, seasoned, and ready to go on the grill. I mean, brush with a little olive oil, grill over slow coals for 8-10 minutes per side, and serve! Did we impress? We think so. There is really nothing like this particular comb ination of flavors. You start out with the the slightly crispy smoky skin, then taste a little of the succulent white flesh, which is then savored-up with some wonderfully salty, juicy FC sausage, and then….The Fig Encounter. Just when you thought it couldn’t get any better-add a perfectly ripe, sweet and slightly musky/slightly mushy fig to that flavor combo, and, well, it really doesn’t get any better, simpler, or more impressive. Hey, fig season is short, just like Indian Summer, so get your Encounter while it’s hot.
SPECIALS
Hoffman Farm Quail stuffed with Fig and Savory Pork Sausage
Sausage
Pork Crepinettes with Summer Chanterelle Mushrooms
Merguez
Calabrese
Sweet Italian
Toulouse
Mexican Style Chorizo
Breakfast Sausage
Bordelaise
Beer Brats
Boudin Noir
Basque Sausage Coils
Pates, Confits & Terrines
Pate Maison
Rabbit Pate
Pork Cheek Terrine
Duck Confit
Duck Rillette
Rabbit Rillette
Salumi
Fegatelli
Petit Sec Aux Herbes
Pancetta
Mortadella
Finocchiona
Other Meaty Goods
Duck Demi
Glace de Viande
Sugo di Carne
Bacon