2025 Classes
All classes are scheduled from 12:30 PM to 3:30 PM at The Fatted Calf in Napa. The cost is $275.00 per spot. The class size is small (8 person maximum) and as hands on as you'd like make it. If you are interested in reserving a spot, just email us at classes@fattedcalf.com with the full name of each class participant, your preferred class dates and a contact phone number and we'll reply to your email with a confirmation and link to complete your reservation. We look forward to seeing you in 2025!
Whole Hog Butchery
Sunday, March 16 Class Full
Sunday, May 18 Just Added
Learn to break down a whole hog into its various useful parts, prepare porchetta and other roasts, cut chops and make brochettes.
Salumi
Sunday, March 30 3 spots left
Join us for Salumi to learn the basics of curing. Learn how to case, season, hang and cook various types of salumi. Make cacciatorini, salami cotto and guanciale.
Sausage 101
Sunday, March 2 Class Full
Sunday, April 27 Just Added
This introductory sausage class will teach you the basics of cutting, grinding, stuffing, linking and more.
Whole Lamb Butchery
Sunday, April 6 4 spots left
Learn to break down a whole lamb into shoulders, legs, breast, racks and chops. Make lamb brochettes, roulade, and other lamb specialties.
Book A Private Class
Get together with friends, family or co- workers for a private class. Private classes are available on select Sundays for up to 8 people. Ask about availability.