This week’s special is the Porchetta (porketta) style pork loin roast with fennel, garlic, lemon and rosemary. We’ve been down this road a few times and if you haven’t reserved yourself one, you’re a fool or you don’t live close enough to deal. The Porchetta is still one of my all time favorites, a must try. But that’s not what I want to draw your attention to. Nope, it’s the Organic Beef Hot Links! YEAH !!! I ain’t seen these listed before, no sir or ma’am. Just last week I was in our local grocery store eyeing the commodity grade hot links, thinking how nice it would be to nestle that link in a good bun and slather it with some mustards. I passed, thinking I had plenty of goodies waiting for me at home. I left with a hole in my heart, a hot link hole. But guess who pulls us up and out of our cold wintery dump?!? YEAH !!! Fatted Calf stands up and delivers us an organic beef hot link. I’m reserving myself a package right now, no screwing around. I’m also a big fan of the rabbit boudin, so creamy. I don’t think Americans eat enough rabbit and goat, not nearly enough. Do your part and give the beasts a try. Remember, if you don’t buy and eat the animals, the ranchers won’t raise them and if they don’t raise them, they’ll go extinct. Or something to that tune. So, support animal’s futures and eat them and smile knowing you’re doing your part for the planet.
Don’t forget to reserve your meat today. They’ve also got some fancy Holiday Specials Available December 17 & 24, MmMmMmm.
Please continue on to read Kim O’Neill’s Fatted Calf Newsletter and read about all the goodies I didn’t mention, there’s a lot going on this week, read closely.
Fatted Calf
Phone/Fax (510)653-4327
Are you ready to embrace the holidays?
We’re not talking about the trappings and trimmings, the songs played ad nauseum, the panicked frenzy of gifting. We’re talking about what’s really important. The Eating. Holidays are All About Eating. Recall the day you skipped work to bake buttery confections, the choucroute garni laden with smoked pork and the many wines that washed it down, the expression on a friends’ face when she ate her first bite of foie gras and the sensation of dozing off near the fire with a new cookbook and a half finished glass of wine still in hand. We’re ready and we’ll see you at the market to help you get ready, too.
Saturday, December 10, 2005
SPECIAL
“Porchetta” style pork loin roast with fennel, garlic, lemon and rosemary
Sausage
Pork Crepinettes with Pine Nuts and Chard
Rabbit Boudin
Boudin Blanc
Calabrese
Merguez
Sweet Italian
Toulouse
Mexican Style Chorizo
Breakfast Sausage
Basque Links
Organic Beef Hot Links
Pates, Confits & Terrines
Pate Maison
Duck Liver Mousse
Rabbit Pate
Guinea Hen Terrine
Duck Confit
Duck Rillettes
Pork Rillettes
Pork Confit Terrine
Duck Confit Terrine
Salumi
Fegatelli
Petit Sec Aux Herbes
Pancetta
Mortadella
Saucisson Sec
Other Meaty Goods
Duck Demi
Sugo di Carne
Smoked Ham Hocks
Holiday Specials Available December 17 & 24
Guinea Hen Rillettes with Black Truffle
Hoffman Farm Quail stuffed with Black Truffle Sausage
Petit Jambon
Pork Loin Stuffed with Chard & Walnuts
…And much much more