Take note of the above picture. I found these guys in my spice cupboard and realized they were taking up valuable real estate. You may want to go through your spices and see what’s what, how long and if it is worth keeping anymore. Open it up, taste some. Most dried herbs don’t retain their brightness for very long. Spices and stuff can sometimes be pounded a bit to release some pent up flavor, but you really should keep track. Nothing ruins food faster than 40 year old MSG.
The Fatted Calf Newsletter just rolled in. I was really happy to see the little hams back in. I was thinking the other day, it’s been a little while since we’ve seen a roast listed. They’re tender little guys with plenty of juicy goodness. Really likes the indirect heat of a grill, nice & slow. On my way down the list we have Duck Crepinettes with Picholine Olives. The duck is just about one of my favorites here, such a great Spring Time treat. The olives offer a nice companionny flavor, makes you smile. It’s really tough to choke down a green salad after having so much happiness. Oh OH OH, look! A lamb sausage !!! Oh man, if that doesn’t just shout Spring, yay. I have no idea what it’s like, but you know darned well it’s going to be worth buying at least one package. Oh look !!! Pancetta. Oh man. Is Pancetta meat? I don’t think it is, maybe I can have some? Just a little rendering? Please Meat Gods, smile upon thine Biggles. Send forth your truth amoung truths and heal, heal, HEAL. I SHALL HAVE THE VEINS OF A NEWBORN !!! The kidneys of an OX !!! (Ya know, I sure hope Ox have decent kidneys).
All ya’alls listen up and get yourself to the Saturday Farmer’s Market in Berkeley. This coming weekend is worth the trip. See you there.
Onward to the newsletter …
ps – oh man, there’s Guinea Hen pate listed too. Awwwww.

We spent some time at the Berkeley Farmer’s market last Saturday, subbing for Taylor who was out of town on a sibling “retreat” in Austin. We can picture it now: the Fun Power of Taylor: times three. Sheesh. But let’s get real for a minute here. Taylor works really, really hard and deserves to have some play time with his bro and sis. He earns it. Taylor truly is one of those people who embody the oh-so tired cliché “works hard and plays hard”. The guy puts his all into whatever he does. And we are all the better for it. Here’s an example that comes to mind: 2 kinds of bacon PLUS Petit Jambon PLUS Duck Crepinettes on one menu!!! Could YOU do that after whoopin’ it up in Austin for 3 days and 3 nights? We didn’t think so. We urge you to give yourself a little bacon ed-u-ma-ca-tion this weekend. Cook up some Bacon for breakfast with those eggs. Crisp some of that Pancetta in a little sauté of asparagus and peas. Note the subtle bacon differences. With the constant support and help of Toponia by his side, (and holding down the meat factory when he is away) Taylor can jet off to Austin, come back, make bacon, and we bet he can even fry it up in a pan. We. Are. So. Lucky.
Check it: Petit Jambons, Crepinettes with Picholine olives, Bordelaise, Lamb sausage, yum.
See you at The market!
SPECIAL
Petit Jambon lightly smoked single muscle hams
Sausage
Duck Crepinettes with Picholine Olives
Merguez
Calabrese
Sweet Italian
Toulouse
Mexican Style Chorizo
Breakfast Sausage
Lamb Sausage
Bordelaise
Chipolatas
Pates, Confits & Terrines
Pate Maison
Guinea Hen Pate
Duck Confit
Duck Rillettes
Rabbit Rillettes
Salumi
Fegatelli
Mortadella
Pancetta
Petit Sale
Other Meaty Goods
Bacon
Duck Demi
Glace de Viande
Sugo di Carne