Pampas Grass when the weather was warm, way back then.
It’s with tears in my eyes that I sit down to write this little letter to you. Fatted Calf will not be attending the Berkeley Farmer’s market this coming Saturday. If you want to try Devil’s Gulch Rabbit Boudin you will have to travel the San Francisco Ferry Plaza market to buy. I have no idea what it is or what it tastes like, hopefully on January 14th they’ll have it again. Taylor? Are you listening to me? Hellooo?
The menu is packed absolutely to overflowing with wonderful goodies this week. Such as the insanely rich Pork Sausage with Black Truffles or the Pork Crepinettes with Black Trumpet Mushrooms. I cannot have them, nope. I will watch from afar as they pass from maker to consumer to mouth. Oh wow, take a look down the menu a bit to the Guinea Hen Rillettes with Black Truffles, what’s that all about? Clearly Taylor has no troubles with truffles, fancy.
I leave you now in the caring arms of Kim O’Neill and her fancy Fatted Calf Newsletter.
Please place your Order Now to make sure you get what you require!

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Check out the texture of that reduced red wine pan sauce, perfection +10.
Hi Everyone,
Been kinda slow here on Meathenge lately, just wanted to let you know we haven’t stopped eating. Just not doing much worth posting is all. This time of year I’m too busy to take on new recipes and my normal meanderings throughout town. So, I rely on basic day to day foods to get us by, such as this 3 week aged beef tri-tip roast you see above you. This and lamb and spam sushi await you!

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You did? Excellent! That is good news. Thank you for supporting everyone involved, we all put in a lot of time and effort. Especially Owen and his publishing company, A Press for Change. This is his first publication and only needs to sell another 4 or 5 hundred copies to break even!
However, if you haven’t purchased your copy yet? Shame on you! Show your support for Biggles, Meathenge and Owen by buying 2 copies right now! The holidays are upon us and you could always use a few items to give as gifts.
I believe the Buy Now buttons below are linked to Paypal. If you aren’t savy with the paypal, please contact Owen at A Press for Change directly and make arrangements some other way.
You go, make Biggles proud.
Domestic (US) Orders: $19.95 plus $5.00 shipping and handling (CA residents add $1.65 sales tax)

International Orders: $19.95 plus $11.00 shipping and handling

Hey Everbody! Just wanted to take a moment out and take a breather and talk about a few things. The conversation has come up a few times over the years and I can understand why. I’d just like to set the record straight, lay it down as it were. I am not, nor have I ever been on the payroll of the Fatted Calf (I’d be honored if I was, that’s for sure). Not only that, I’ve never made one dime in any shape or form from any food related job or item. I’m just overly enthusiastic and really enjoy what I’m doing here and in my kitchen. While I do buy and get cool food related products given to me, only the best make to Meathenge directly. I’m just a dumb hillbilly with a meat riddled mind having fun from time to time, nothing more. That being said, when the Fatted Calf’s newsletter rolled in yesterday, and I (and Abram) saw the Hoffman Farm Quail stuffed with Black Truffle Sausage, it was love at first imginary bite. I’d love to say I’ll get a few quails, but I dunno. I’m still chewing down my meat from last weekend!
The holidays are afoot and FC’s menu shows it, please read on to Kim O’Neill’s Fatted Calf Newsletter.

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This last Saturday was absolutely amazing, meat surprises all morning, all afternoon. Late last week the Fatted Calf newsletter rolled in and there was a new sausage listed, Organic Beef Hot Links. The damned secret/unknown meat left me dreaming for two days about what it was like. Was it creamy like a standard hot link? Or would it be a fine grind sausage? Would I be firing up the smoker, or would the grill be the way to go. I’d just have to wait for Saturday morning to find out.

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Actual Fatted Calf Porchetta Roast shown.
This week’s special is the Porchetta (porketta) style pork loin roast with fennel, garlic, lemon and rosemary. We’ve been down this road a few times and if you haven’t reserved yourself one, you’re a fool or you don’t live close enough to deal. The Porchetta is still one of my all time favorites, a must try. But that’s not what I want to draw your attention to. Nope, it’s the Organic Beef Hot Links! YEAH !!! I ain’t seen these listed before, no sir or ma’am. Just last week I was in our local grocery store eyeing the commodity grade hot links, thinking how nice it would be to nestle that link in a good bun and slather it with some mustards. I passed, thinking I had plenty of goodies waiting for me at home. I left with a hole in my heart, a hot link hole. But guess who pulls us up and out of our cold wintery dump?!? YEAH !!! Fatted Calf stands up and delivers us an organic beef hot link. I’m reserving myself a package right now, no screwing around. I’m also a big fan of the rabbit boudin, so creamy. I don’t think Americans eat enough rabbit and goat, not nearly enough. Do your part and give the beasts a try. Remember, if you don’t buy and eat the animals, the ranchers won’t raise them and if they don’t raise them, they’ll go extinct. Or something to that tune. So, support animal’s futures and eat them and smile knowing you’re doing your part for the planet.
Don’t forget to reserve your meat today. They’ve also got some fancy Holiday Specials Available December 17 & 24, MmMmMmm.
Please continue on to read Kim O’Neill’s Fatted Calf Newsletter and read about all the goodies I didn’t mention, there’s a lot going on this week, read closely.

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See the image above? This is all that’s left of my summer. It’s cold and we’re in the middle of an absolute downpour. While I believe some people enjoy the seasons with the rattle of autumn leaves on the sidewalk and the brisk air that invades your nasal cavity, I’m not convinced, yet. Yeah, yeah I know. We don’t have real winter here (no snow). But I don’t like being caged in the house. I like my doors and windows open 24/7. I enjoy meandering through the garden wearing my cutoffs & t-shirt. And I’ve promptly been removed of the solace of firing up the pit and grilling some tasty treats. At least I have my memories of summer and I have Fatted Calf to give me hope of a brighter (warmer) season.
They’ve got a good lineup this week filled with savory goodness. One of which being the Duck Sausage, I’ll be getting another package of those. Luckily the crepinettes this week have red wine soaked figs and hazelnuts, yumbo. To finish it up, nothing pulls me from my funk like a nice salumi product of some kind. I usually get the Petit Sec Aux Herbs for breakfast at the market, it’s a little herby meat stick.
I can hardly wait for Saturday morning! YAY !!! See, I’m feeling better already. And as a parting thought I can hardly wait to see what Meat Technology Taylor & Toponia & Friends brought back from Paris last week. It won’t show up at this coming weekend’s market, but soon. I’ll just have to chew on a hunk of Pate Maison until it hits.
If you’d like to reserve your goodies please use their Order Form. Ya’ll take care and hope to see you at the market, rain or shine.
Please continue on to read Kim O’Neill’s Fatted Calf Newsletter, The Original.

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I was perusing Nick’s Hot Sauce Blog yesterday, looking at all the spicy things. I thought to myself, “Dang, I’ll bet I could make my own Hot Sauce.” It sounded easy enough and I knew where to get the peppers, the game was on.

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