When the Fatted Calf Newsletter rolled in today (sign up at their web site), I knew exactly what image I was going to use. The 5.5 hour smoked pork ribs I did this last Saturday. They were glazed with my home made BBQ sauce, rich & savory and tangy and wonderful. All done with the supervision of mesquite & hickory. And well, there they are. Perfect for these cool october evenings, don’t you think?
Well, I thought I was okay, then I found my heart in my throat as I read this week’s special; A Pork Loin on the bone stuffed with with erbette, garlic and lemon. If you have any sense left, you’ll want to place your order right now. Don’t hesitate, cause you’ll lose if you don’t. These stuffed pork loins are one of FC’s special wonders. Many have tried and failed to recreate them, the Meat Fu is too strong in this boy.
On the Crepinette side of life we have Guinea Hen with Prunes and Cipollini Onions, I’ll bet they even look great.
All that aside, there’s a fresh new sausage here that needs attention. It’s the Basque sausage, it looks cute and smells even better. Mama said it smelled of garden fresh vegetables and fruits, very bright. I mentioned, “Of course, it’s sausage.” I got hit. What gives this sausage is rosey color and warm flavor is the Piment d’ Espelette (Basque chile pepper). That’s some pretty fancy ingredient usin’ there, yup. The entire package ties together very well, this is a Desination Sausage.
So look, you’ve got some great reasons to get your lazy butt out of bed this coming Saturday morning and visit the Berkeley Farmer Market, get out there!
Please continue reading Kim O’Neill’s Fatted Calf Newsletter. Did you know she’s a published author in 7×7 Magazine? Yup, she pulled it off and done did very well. Congratulations Kim!

Fatted Calf
Phone/Fax (510)653-4327
A couple of weeks ago we talked about what a great match wine and charcuterie makes. Well, there are (at least) two sides to every story, and here is chapter two: beer. Specifically, (this week anyway) Belgian beer. Being the food/drink lover that you are we are sure you have been noticing the rise in popularity of Belgian beers for at least a couple of years. These great brews are being paired with everything yummy under the sun, but, let’s get real: Pork (and duck and guinea hen) go really, really well with Belgian beers. Enter Luka’s Taproom, a venerable Oakland establishment that is doing more than its’ share to bring the gospel of Belgian beer to the masses. Beer can be at least as complex and mind-blowing as wine, and it can be paired successfully with just as many foods, something that Luka’s wants to emphasize with a weekly Bottled Belgian Beer Tasting. The inaugural tasting is Tuesday, November 8, and you’ll be thrilled to know that Fatted Calf has been invited to come along, bringing the best of our charcuterie larder, to be paired with some of the best Belgian beers out there. There will be wise beer experts on hand to answer your every question about these luscious libations, and plenty of fellow beer lovers to commune with. Clickhere to see their full menu and learn more about the beers.
Can’t wait until the 8th? We don’t blame you. Cook up some FC delights at home this week. We suggest the (oh-my-gosh!) Guinea Hen Crepinettes with Prunes and Cipollini Onions to kick your week off, followed by Pork with greens, garlic and lemon, perhaps rounded out with some (our-new-favorite) delightfully savory and and sweetly spicy Basque sausage.
See you at The Market! (and Luka’s, we hope!)
Saturday, October 22, 2005
SPECIAL
Pork Loin on the bone stuffed with with erbette, garlic and lemon
Sausage
Guinea Hen Crepinettes with Prunes and Cipollini Onions
Merguez
Calabrese
Sweet Italian
Toulouse
Mexican Style Chorizo
Breakfast Sausage
Boudin Noir
Basque
Pates, Confits & Terrines
Pate Maison
Duck Liver Mousse
Rabbit Pate with Chives
Duck Confit
Duck Rillettes
Pork Rillettes
Salumi
Fegatelli
Petit Sec Aux Herbes
Pancetta
Mortadella
Spanish Style Chorizo
Saucisson Sec
Saucisson a l’ail fume’
Other Meaty Goods
Glace de Viande
Sugo di Carne
Bacon