More than just a butcher shop, the Fatted Calf offers meaty goods and services that are varied and unique. At its most basic level, charcuterie is the technique of seasoning, processing, and preserving meat. But, it is also a way of preserving food cultures and traditions while enriching the daily habit of breaking bread. At the Fatted Calf, charcuterie is a way of life—an approach to cooking and eating that celebrates the pleasures of the table.

At the Fatted Calf, we butcher whole hogs, goats, and lamb. We sell chicken, duck, rabbit, and quail. We make our own sausage, pâtés, terrines, and potted meats. We cure salumi, smoke pastrami, and roast porchetta. We think about, talk about, and share our love of good meat from the moment we open until we close each day. We also teach butchery and charcuterie-making classes because we want to pass on the knowledge we’ve acquired to you.