All classes are from 11 am until 3pm. The cost of the class includes a morning snack, lunch and a bag of meaty goodies you helped to prepare. There is a non-refundable $50 deposit required at the time of reservation and the balance is payable on the day of the class. To reserve, e-mail us at contact@fattedcalf.com with your full name and telephone number. All classes are $150 per person (unless noted), which includes lunch and an array of treats to take home. A non-refundable deposit of fifty dollars is required to confirm your reservation.

Cassoulet
Saturday, January 28
Saturday, Ferbruary 4

We love to hang out and cook with our friend and bean expert, Steve Sando of Rancho Gordo. Join us for a fun afternoon of preparing confits, cooking beans and assembling a masterful cassoulet. $150/person

Whole Hog Butchery
Saturday, January 14 CLASS FULL
Saturday, February 11 CLASS FULL
Saturday, March 10 CLASS FULL
Saturday, March 24 CLASS FULL
Saturday, April 14 CLASS FULL
Saturday, May 26 CLASS FULL
Saturday, June 9 CLASS FULL

Learn to break down a whole hog into its various useful parts, prepare roasts and make fresh sausage and crepinettes. $150/person

Self Preservation
Saturday, March 3 CLASS FULL

The art of salting, smoking, potting and brining meats was developed out of a necessity to preserve foods for survival. In this class we will focus on some of these methods and their delicious results. Class participants will learn to corn beef (just in time for St. Patrick's Day), prepare potted meats and salt and smoke bacon. $150/person

Pâtés & Terrines
Saturday, Mar 31 CLASS FULL

From rustic country style terrines to a sophisticated liver mousse, learn to prepare pâtés for all occasions. $150/person

Salumi!
Saturday, January 7 CLASS FULL
Saturday, January 21 CLASS FULL
Saturday, March 17 CLASS FULL
Saturday, April 21 CLASS FULL
Saturday, May 12 CLASS FULL
Saturday, June 16 CLASS FULL

If you dream of a secret underground lair strung with lengths of drying salami join us for Salumi!  Learn the basics of curing and make cacciatorini, salame cotto and guanciale. $150/person

All About Duck
Saturday, June 2 CLASS FULL

Flap your wings and say yeah! All about duck covers the basics of duck butchering and charcuterie. From how to bone and stuff a duck to making duck confit and other delectable duck dishes. $150/person

Lamb Butchery
Saturday, April 7 CLASS FULL

Learn to break down a whole local lamb into its various useful parts, prepare roasts and other delicious lamb preparations. $150/person