The trouble with fatted truffles is the fact we have to wait until this coming Saturday for the Truffled Pork Sausage! OH we suffer so. Man, just like last week, they’ve got tons of great items. From Saucisson Sec to … oh my gawd. I just saw something. Truffled Guinea Hen Terrine. YAR MATEY !!! AVAST YE PATE !! PREPARE TO BE BOARDED !!! Eeek, ya know. I was going to say something about getting some of the Hoffman Farm Quail with Boudin Blanc & Chestnuts, or whatever. But I can’t think right now. I’m going to curl up in to a fetal position and just mutter “Truffled Guinea Hen Terrine” until Saturday. You go read their newsletter, I gotta take a 10-100.
Xo Xo

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Rich Beefy Roast meal dinner from Monday’s evening. Duck Demi used in the gravy.
Wow, this is the most meat laden Fatted Calf Newsletter to date. Not only that, many of the fancy things available need to be ordered ahead of time. Take note. It looks as though the Quail stuffed with Boudin Blanc & Chestnuts will be available this coming Saturday. Mark that one down, the boudin is AMAZING. I like it better than the Toulouse, just a little. Oooo, loook. They have mortadella again this week. I purchased myselfa slab last week and I have to say it was yummy heaven. The cured meat section is packed solid with all the best things. Finocchiona, Saucisson Sec … the list continues. Go see !!!

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Comment Spam Update: Nothing yet, Comment section is still down. That is all.
Yay !! Things are getting back to almost normal. The Saturday morning trip to the Berkeley Farmer’s Market is coming up and I couldn’t possibly be any happier. I made it to one of the Tuesday markets, but it was right before Thanksgiving and couldn’t have possibly been any busier. It’s just too much during the week, at 2pm or so to get out there. On a regular basis anyways.
Anyhoo, looks as though the Fatted C. has some yummy pancetta packages going on along with my favorite, the Guinea Fowl Terrine. Oh, check out those Crepinettes. They’re pork with pistachios, caramelized onions and duck livers. Man, if that isn’t cold weather meat love. Ahhhhh. Go see.

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Photograph above is from the Mojito entry. It’s the onions & murshrooms sauteeing in butter.
Well, this last Saturday was the first time I’ve missed the farmer’s market in maybe a year or so. It was family bidness, you know. Anyway, my heart really sank when I realized that very well could have been my last chance to visit for meaty treats until well after Thanksgiving. No duck demi glace for the gravy, that right there is a tragedy.
I couldn’t have felt better to be wrong. Turns out Fatted Calf will be at the Derby farmer’s market on this coming Tuesday. YOU GOT ONE LAST CHANCE !!!
I’m out of the Duck Demi, so I’ll be gittin’ me one of those suckers. The Boudin Blanc with Chestnuts is a must. I think I’ll get a few loaves of the pate action too, one Guinea Fowl and one of the Campagne. Oh and some of the Sicilian al Arancia (got some orange to it), which is something that simply cannot be missed. The Sugo di Carne … we’re out. So I’ll get one of those too. It’s a weekly family staple now, can’t live without it.
Please note the different times & location for the Tuesday market.
Finally let’s all send positive meat thoughts to our dear sick Taylor. He’s been down for more than a few days. This means Toponia has been working her fingers to the bone making sure this holiday season comes off without a hitch. So far it’s been smooth sailing, from our side anyways. You go girl.

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Hey Everyone,
I wanted to stop by and say hello. Hello. Then I wanted to let you know the Comment Section of Meathenge is down for probably 4 or 5 days. Why? Because I’ve been receiving over 100 spams a day, even today started early. This started maybe 6 days ago and have been fighting with my teeth and my finger nails day & night. I have two levels of protection and it seems that isn’t enough. Many times the URLs they use don’t even work, it’s just malicious.
So, until I get things sorted out, the Comment Section is down.
Please, if you want to Comment or ask questions, use email. drbiggles at cyberbilly dot com. I’m here for ya.
Wish me luck.
Biggles

This week’s featured photograph is of a Guinea Fowl crepinette & a few Toulouse sausages. Best ever.
EEEK !!! Only a few hams left, maybe only one, maybe none. Call Fatted Calf at (510)653-4327 and see if you can git yourself one.
Ya know. I’ve read through what Fatted Calf has this weekend and it’s a lot like a deer in headlights. I don’t know what to say. Other than don’t miss this Saturday, there’s mad meat craziness afoot. Get off yer lazy ass and go.
Xo Xo

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Photograph above you’ll find a Harris Ranch Beef tri-tip that was poked with slivers of Big D’s fresh garlic, rubbed with herbs and spices.
Okay, it looks official. Fatted Calf will also be at the Tuesday Farmers Market in Berkeley located on Derby and MLK from two to six pm. This is perfect for when you run out of Pate or Duck Demi early in the week. Thank goodness.
If you read their newsletter you’ll find some special order items perfectly laid out for you. Their Boneless Cold Smoked Hams are amazing hunks of holiday flavor and texture. If you’re considering ham, get one of these. We at Meathenge consume great quantities of ham. Hamm. Hamm, it’s even fun to say.
Sorry, hey. Ooo, look. The crepinettes this week are Pork rigs wtih greens & pinenuts. We did the Guinea Fowl last week, those were really tasty grilled over mesquite. I like the greens & pinenut idear.
Hey, I see Linquica & weiners. I think I’ll get some weiners, those’r good. All in all Fatted C. has a really good line up this coming Saturday. All ya’lls should go have a gander.

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Last nights cross rib beef roast stuffed with bright peppery spices, slivered garlic & freshy fresh rosemary.
I’m confused (if you know me, this isn’t all that tough to do). I’ll let you read the newsletter fer yerself. I din’t know there’s a Tuesday Berkeley Farmers Market, but you can special order the Hoffman Farms Quail stuffed with Boudin Blanc & stewed chestnuts for Thanksgiving. Contact Fatted Calf immediately and have yours reserved. The Boudin Blanc sausage is really special for several reasons. First off, I like it more than the Toulouse (and I LOVE the toulouse sausage) and second, they don’t make it that often. That combined with the little juicy warm quails is a match made in heaven. Meat Heaven.
Okay, for this week you’ll want a few of the Guinea Fowl Crepinettes with Cippolini Onion and Prunes. I’ll probably get about 6, I can hardly wait. I got a Red Wine Salami last week and it was the best ever, quite lean and full of rich flavor that warmed your palate ever so slightly. Not too long ago I tried the Pepperoni, get one of those too. American pepperoni most of us are used to comes on the top of nasty pizzas and is so oily & salty you wouldn’t dare eat it alone. Well, this pepperoni is really different. Sure it has the spicy flavors, but it resembles a high class salami. So, don’t let the name steer you clear. As you make your way down the list to the last, “Other Meaty Goodies” you’ll see that every last one of those you could take home tonight and enjoy. The Pate, Tonno, Hocks and the Duck Demi, man that Demi Glace is wonderful. A rich yummy additive to sauces & cousous that can’t be beat. Easy too, when you buy it from Taylor. OH! I almost forgot, pick up a nice slab of the pancetta. You’ll need that to add zing to your tomato based sauces, zing to gravy, zing to roasts & zing added under the skin and over the breast meat of your roasting fowl.
Oh my, I just realized it is only Wednesday. This newsletter usually only shows up Thursday or Friday morning. We’ve got a few days until Saturday morning, oh man. CURSES !!! … I’m sitting at my keyboard staring blankly, I don’t feel good now. I need to take a day off and go home and fry bacon just for the fragrance until Saturday morning. It’s the only way.
Xo Xo
Today’s ramblings brought to you by, Blue Bottle Coffee Co.’s 3 African blend in a press-pot coffee maker thingy. Woot! Woot!

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Thanks to Big D for the garlic you see above, juicy juicy.
Sing Hay! For the Quail with Mushroom Sausage. Boy, talk about a little happy meal package. 1 per person and off you go. I’m still going to fire up the smoker, even though it’s 50 degrees out. I suppose I could try the oven in the house, but I don’t want to. Not the same. Unless you have a gas grill, then it is the same.
Last weekend at the market it rained, you know? Wet. You bet. I believe it was one of the most enjoyable markets ever, except for a few in August, but I can’t go in to that right now. Last Saturday was really nice, only the hard core market goers were there. The proprietors looked extra happy to see people coming & going. And I have to say the mood amoung the public was really good, all smiles. The sellers had their fancy stalls all bound up for winter and the tables turned opposite sides so one could walk IN to the stall and get out of the weather. Fresh warm breads, fancy oils, bristling green vegies, hot coffee and Taylor out there WITH NO SIDES ON HIS STALL. Brrrrrr. Wide open he was and pulling the coolers closer in to the center I found him. He was all smiles though and I walked away with Hocks & Andouille. Not before he accidentally dumped a quart of water down my back, thank goodness for rain gear, eh? This week it will be quail and and more hocks. Gotta love them hocks. Here’s the deal, you read the newsletter and go to the market rain er shine.

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Welp, it ain’t summer no more. We’ve just been through our first rain storm of the year and the nights are getting nippy. Plus there’s flippen condensation on the windows of my truck every morning. Makes it darned hard to SEE, even if you hose it off.
I suppose it’s time to keep the fires burning and toss that huge pot of beans on to the stove. Fatted Calf has provided us some fancy Ham Hock action. I’ll surely grab myself at least 2. One for split pea soup and one for some BEANS !!!! Hey, maybe some black eyed peas, yes. It’s all becoming clear to me now, all clear. I’ve got my Meat Goggles on and am ready for action. (Don’t forget to pick up some Andouille too).
onward …

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Here is Fatted Calf’s Red Wine Salametti. This is a pure meat product, lean and the most tasty of all. I like the part when you remove the casing and the powder launches in to the air. It is beautiful.
I received 2, one for me and one for a friend.
How would this look as a holiday card? Treeemendous.

Featured above is the Fatted Calf Ham roast from last week. Succulent beyond compare, not like that precooked waffly bowed ham you’re used to.
Taylor works very hard to bring us new and different meaty meat treats on a weekly basis. Mostly this is great because each week is a wonderful surprise, a surprise that usually will render you an awesome meal along with rich gravy (I’m on the new Gravy Diet). And sometimes it’s tough because that special roast or crepinette isn’t there the following week. This time though he brought us back the Spalla Ripiene- Pork shoulder stuffed with garlic, greens & walnuts 2-3lbs each. This roast just isn’t some pork shoulder stuffed with stuff. This is a Niman Ranch pork shoulder roast stuffed with certified organic ingredients. And dangit, there is excellent flavor from one side to the other.
As I made my way down the list, under Pates, Confits & Terrines I see the Hoffman Farm’s Guinea Fowl Terrine. I had half a dozen slices of that a while back and I’ll need 2 of those. Pates & Terrines seem to be pretty much the same thing, except the Terrine is cooked & served in the same container. When unmolded it becomes a pate. Either way this one tends to be of the chunky style pate and one of my favorites.
Then down a bit further I see a Red Wine Salametti, I don’t know what it is specifically and google didn’t give anything quickly enough, so it’ll be a surprise.
Saturday will be good, I can see that from here.
onward …

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Fatted C’s Pancetta & smooshed garlic on bamboo cutting board (thank you Mr. Meathead)
I cain’t speak for you, but this weather/season change has got me befaddled. Usually October is our warmest part of the year and it just ain’t comin’ up that way. No sir, which is why it is time for some roasts. It’s time for roasts, such as pot roasts, pork loin roasts and ham roasts. Tee hee, guess what? Fatted Calf has fresh smoked hams this week. I know Emil was looking for them last week and accidentally bypassed the pork shoulder roasts. Now he can get what he needs, a little ham love. I also see they have some fancy Pork Crepinettes with Hot Pimenton and Orange, I’ll need a few of those. Oh look, Toscano Salami !! Papa love this one. I would love another hunk of Pate, but ain’t sure I should be eating an entire loaf each week. Ah well, what ya gonna do.
Read on …

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This Spalla was purchased from The Fatted Calf.
On Saturday we had Pate, on Sunday we had Spalla Ripiene and on Monday morning I had a full tummy at dawn. It was a large, rich weekend and today I need a glass of water and some fruit. I’ll get to that …

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image: Hoffman Farms Quail stuffed with pork sausage and wild mushrooms. Smoked with hickory & applewood.
And this time I oiled the grill racks well so the little dudes wouldn’t stick. They take less than an hour to cook and come out so darned nicely. A splendid package indeed.
What I’d like to see is how one removes the rib bones, that’s fancy cuttin’. It was a direct bite in to the breast meat and down in to the sausage & mushrooms, makes it even nicer.
Got wholloped in the eye lid with a good sized chunk of burning mesquite last night, made my eyeball all sore. Made it past my eye glasses it did, POW. Like an asteroid er somethin’. Ouch.
Be sure to check out the special roast Fatted Calf has this week. Plus there is an upcoming wine related even next Wednesday. You go, you have fun.
MeatHenge will be out camping for a few days. Get out an enjoy the weather while you can.
Read the newsletter:

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