Hey, the Fatted Calf Newsletter just rolled in. Looks like we have a really nice layout for tomorrow. If there is any chance you could possibly make it in to the Farmer’s Market in Berkeley, do so. Just because Taylor is there every weekend right now, doesn’t mean he won’t hit the big time and open his own shop somewhere and ditch the market. So go now, while you can.
The image above is from our July 4th meal this last Saturday. If you look to the right of the image you’ll see two little puffy crepinettes and Taylor’s wieners. One little crepinette got a little dark, that darned caul fat really splatters. I can assure you, the inside was perfectly done. The large pile of meat to the left are two cut up chickens and a load of country style pork ribs all smoked with raw hickory chunks. Lovely, lovely, lovely.
I put a home made dry rub on both the chickens & pork the day before. Well, okay it was a wet rub. I doused everything in olive oil first, then the powdery love.
I forgot to get most of the makin’s for sauce, so I had to improvise with the sauce. For some odd reason it came out REALLY well. Ha ! I like to make most of my sauces on the thin side. This way you’re getting mostly meat flavor and the sauce just adds a little something plus some juicy squeeze.
I hope to see you at the market!

Here’s another reason to try out the Farmer’s Market. Check out those heirloom ‘maters from last week. Absolutely amazing. Get off yer rear and get out the door before this summer is over, foo.
On to the Newsletter …

Ever regret the road not taken? Every day we have to make important choices, choices we sometimes question, even after the fact. Should I have taken 580 instead of 80? Should I have ordered the pilsner instead of the IPA? Should I have gone to Harvard instead of Yale? Should I have purchased the Crepinettes and the wieners instead of just the wieners? Well, we might have some suggestions on the beer thing, but we?re not going near the highway thing or the college thing, we do know our limitations. Sausage however, we would love to help you with. And we have a feeling that if you weren?t one of the dozens of people who picked up pork crepinettes with red wine soaked figs at the Berkeley market last week, being dazzled as you were by the wieners and merguez and chorizo and pepperoni– it?s been haunting you a little bit, are we right? You?ve probably been kicking yourself, wondering exactly how the mellow wine-figginess set off the juicy pork fat tiness, and sighed, knowing we offer only one style of crepinettes for one Saturday, then it?s on to the next delicious thing for Butcher Taylor-don?t try holding him back.
Well, for once in your life, you can go back, correct your mistake, and buy the incredible red wine fig crepinettes this week at the market, because they?re back! But don?t forget the merguez, you might regret it….
Fresh Sausage
Pork Crepinettes with Hazelnuts and red wine soaked figs
Merguez
Fatted Calf Rosso
Sweet Italian
Hot Italian
Boudin Noir
Toulouse
Mexican Style Chorizo
Loose Sausage /Breakfast Sausage
Pates & Confits
Pate de Campagne
Duck Pate with Brandied Cherries
Duck Confit
Confit Terrine
Duck Rillettes
Smoked Pork Rillettes
Stocks & Sauces
Roasted Duck Broth
Glace de Viande
Sugo di Carne
Cured Meats & Salami
Pepperoni
Smoked
Ham Hocks
Hams
Andouille
Wieners