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Fatted Calf

Hog Heaven with Salumi, Prime Cuts and Charcuterie in Hayes Valley

320 Fell St.
415.400.5614
fattedcalf.com
Hours: Daily, 10 a.m.–8 p.m.

Artisan butcher extraordinare Taylor Boetticher’s stylish new outpost opened in September in San Francisco’s Hayes Valley neighborhood. A beautifully arranged butcher case is the focal point of the space, and a walk-in aging room has hanging salumi viewable through the picture window.

Like Fatted Calf’s first shop, which opened in Napa’s Oxbow Public Market in 2008, the San Francisco spot is a destination for well-sourced meats from small farms like MacGruder and Hudson Ranch. It offers prime and special cuts along with dry aged beef, porchetta and housemade charcuterie (mortadella, soppressata, finocchiona), duck and pork terrines, pâtés and rillettes, duck confit, merengez sausages, foie gras and duck fat. On Wednesday nights Fatted Calf hosts a “Pork Happy Hour” from 5:30 p.m. to 7 p.m., highlighting a type of pork (e.g., Berkshire), sliced charcuterie and sausages, and customers can talk to the butchers about special cuts. To round off the offerings, you’ll find local favorites including Andante cheeses, Della Fattoria breads, Rancho Gordo beans, Katz vinegars and jams from Lou Lou’s Garden. Housemade pickles and sauerkraut join with prepared foods such as porchetta (a best-seller) and meatloaf sandwiches and hot dogs to-go, all of which make it difficult not to take a meal home. —Laiko Bahrs

Click on the following link to see all of the stores featured in Specialty Food Magazine’s 2011 Bites by the Bay Feature: Bites by the Bay – San Francisco Dining 2011

Laiko Bahrs is a culinary consultant, writer and entrepreneur based in San Francisco.