Above image is Fatted Calf’s Organic Beef Links with Aleppo Pepper from last week, homerun. These were smoked with hickory for a little over an hour and a half. This is about half the time I gave Taylor’s last beef links. Why? Because they’re about half the size! They’re about as round as your thumb, give or take. Tons of wonderful flavor in such a small package, nicely done.

Hey everyone. Sorry for the lack of posting this week, I’ve been nasty busy. Our fridge died last Saturday and I’ve been on ice and cooler detail since then. No time, no stremfs.
That being said, this week’s menu at Fatted Calf is fricken amazing. And it looks as though Taylor not only got his new smoker, but he got it working well enough to pull off an amazing feat. Big Fat Brined and Cold Smoked Pork Chops! If you know of Cafe Rouge and their brined pork chops, that’s Taylor’s recipe & technique. These fancy beasts are a must have.
Next up are the Harissa (North African spice mixture) marinated Lamb Brochettes (meat on skewers). I’m just sitting here, not writing. I’ve got a vision of the pork chops, I love pork chops, and meat on skewers in my mind and can’t get past. Then I check the calendar and realize Saturday is a few days out. What do I do until then? I just don’t know, this isn’t fair and I don’t like it. I’ll bet FC has some of these things ready for me, I’ll betcha. Sometimes I wish that Star Trek transporter thing was real (it’s not though) so I could get myself over there and sneak me a treat.
And then …
The crepinettes are rabbit with roasted shallots and thyme, man oh man. I haven’t had a rabbit crep yet, mebbe it’s time. I spy a fennel sausage and a savory pork rig with greens, helloooo. Then of course we have the beef links with Aleppo pepper, the list continues. OoOoOoO, look who’s baaack. BACON !!! Why was it missing? Because Taylor gave me his oldsmoker.
And then …
I’ve read over the menu several times already and can’t get over it. Just when you think you get to know Fatted Calf, it makes a turn and comes at you head on. Cheers to you for making your newsletter such a delight each week. I hope to see you first thing this coming Saturday at the Berkeley farmer’s market, I can hardly wait. Please read on to Fatted Calf’s Newsletter not written by me.
Biggles

Fatted Calf
Phone/Fax (510)653-4327
It’s a glorious feeling to wake on a Sunday morning and realize that it is a three-day weekend and there are still two whole days to spend at your leisure.
You were industrious on Saturday. You woke with the birds and first light of the sun. You got your fanny to the farmers market where you laid in provisions and even remembered to grab a few bottles of wine and some flowers for your loved one. Now, from the comfort of your bed, you can ponder all of the delicious opportunities in the days ahead. Lamb brochettes would look awfully cute parked alongside some grilled merguez. Smoky pork chops prompt wild thoughts of something sweet and savory with the season’s first apricots. Bacon is back and you would be remiss if you didn’t celebrate with a classic breakfast. There are the greens sausages you have been awaiting for months and plenty of salami to snack on while you patiently watch your coals burn down for perfectly grilled rabbit crepinettes. If only all weekends could be as long and tasty as this one.
See you at the market!
Saturday, May 27
Specials
Big Fat Brined and Cold Smoked Pork Chops (packed in twos)
Harissa marinated Lamb Brochettes (packed in fours)
Sausage
Rabbit Crepinettes with Roasted Shallots and Thyme
Organic Beef Links with Aleppo Pepper
Savory Pork Sausage with Greens
Calabrese
Merguez
Fennel Sausage
Toulouse
Mexican Style Chorizo
Breakfast Sausage
Pâtés , Confits & Terrines
Pâté Maison
Rabbit Pâté with Chives
Guinea Hen Terrine
Duck Liver Mousse
Duck Confit
Pork Rillettes
Duck Rillettes
Salumi
Fegatelli
Petit Sec Aux Herbes
Mortadella
Sicilian al’ arancia
Finocchiona
Guanciale
Other Meaty Goods
Sugo di Carne
Bacon