Godammit it’s been a long time. 2? 3 weeks? I don’t know. I’ve forgotten what charcuterie is. After reading through Kim O’Neill’s Fatted Calf Newsletter, I’m not even sure I remember what anything tastes like!
This week’s special are the Little Lamb Leg Roasts with Olive Tapenade. I’ve had these a handful of times and they’re quite tasty. The lamb is extremely fresh and you can tell, it’s mild and tender. The Tapenade is something they make themselves and permeates the meat, your oven and the house! Plus, lamb don’t take that long to cook. This means you aren’t sitting around all day waiting for your meal, niiice.
The wily boudin noir is here too, many people wait for this treat. If you’re in to the noir, don’t miss it this week. Count Biggles in for the Rabbit Boudin, this is my treat. It’s so warm and sweet, perfect for breakfast & supper.
This is a wonderful time to visit your local farmer’s market. The crowds are light and the deals are there to be had. Please leave some room in your busy schedule and head out this coming weekend, even if it is a little rainy. See you there!
Biggles
Please read on to Kim O’Neill’s Fatted Calf Newsletter.
Fatted Calf
Phone/Fax (510)653-4327
Fatted Calf is back from holiday break and ready to provide you once again with meaty goodness. We are always on the hunt for ways to improve our offerings and in this time of new beginnings we are making a continued effort to search out the best possible purveyors.
Enter Devil’s Gulch Ranch. Tucked away in beautiful Nicasio, California, and run by the Pasternak family, Devil’s Gulch is an idyllic setting to grow wine grapes, asparagus and watercress, not to mention some of the tastiest pork available. But the Devil’s Gulch product we are here to discuss today is rabbit. The Pasternaks are dedicated to sustainable and organic agricultural practices whenever possible, and the way they raise their rabbits reflect that. The rabbits appear this week in a sumptuous boudin. Pork, rabbit, spices, cream and breadcrumbs join together in these finely textured skinny sausages to make a treat that is appropriate from breakfast all the way up through bed time snacks.
See you at The Market!
Saturday, January 14
Special
Little Lamb Leg Roasts with Olive Tapenade
Sausage
Pork Crepinettes with Chestnuts and Wild Mushrooms
Devil’s Gulch Rabbit Boudin
Boudin Noir
Calabrese
Merguez
Sweet Italian
Toulouse
Chorizo
Breakfast Sausage
Pates, Confits & Terrines
Pate Maison
Guinea Hen Terrine
Duck Liver Mousse
Duck Confit
Duck Rillettes
Pork Rillettes
Pork Confit Terrine
Duck Confit Terrine
Salumi
Fegatelli
Petit Sec Aux Herbes
Pancetta
Finocchiona
Spanish Style Chorizo
Other Meaty Goods
Duck Demi
Glace de Viande
Sugo di Carne
Smoked Ham Hocks
Bacon
OMG! I finally went to The Fatted Calf. I was down in SF for a short (and unexpected) weekend and made it my top priority to go to the farmer’s market. I was so excited and had to take a million pictures.
Since I was worried about things staying cold on the plane ride home, I didn’t get any sausages, but I did get some duck liver mouse (incredible), and some pork rillettes and some duck glace, which I can’t wait to use… do you have any recipes??
M
Hey Meg!
Dang, sounds like a nice trip, eh. It’ll be fun to see some of your pictures when you get back.
The glace is thick stuff. Make a nice beef or pork roast and use it as a glaze!
Biggles