The Fatted Calf Charcuterie Cookbook, Signed
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The essential meat-lover's tome.
A definitive resource for the modern meat lover, with 125 recipes and fully-illustrated step-by-step instructions for making brined, smoked, cured, skewered, braised, rolled, tied, and stuffed meats at home; plus a guide to sourcing, butchering, and cooking with the finest cuts.
This cookbook captures the spirit of the modern craft charcuterie movement, and utilizes the experience of one of the most well-loved and highly-regarded charcuterie shops: the San Francisco Bay Area’s Fatted Calf. Co-owners and founders Taylor Boetticher and Toponia Miller make a wide array of meat products accessible to the home cook–from potted meats to roasts to sausages to confits (and everything in between). With more than 250 full-color photographs, this instructive and inspiring tome is a comprehensive resource for anyone fascinated by the art of preserving meat.
Comes with signed bookplate.
Photography by Mark Weinberg
Details & Materials -
Meet the Maker
The Fatted Calf is a charcuterie and butcher shop in San Francisco dedicated to the details that produce incredibly tasty food. Sourcing the right ingredients and creating their meaty goods in small batches ensures proper attention is paid to each step in the process. The extra time they take creates a truly exceptional product -- and they source the best pigs and products. They make an extended effort to highlight the work of small farmers that work with passion and standards the exceed those around them, and they choose to use only pasture raised meats. Their expertise in craft charcuterie is unparalleled, so we turn to them as a resource to learn the skills at home.View Full Profile
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