Fatted Calf - M the Mousse is Right!
- oakjoan Aug 27, 2006 01:08 AM
I posted about how good the rabbit pate was that I bought at Cafe Rouge Meat Market. M the M answered that, although the CR bunny pate was wonderful, it paled beside that of Fatted Calf.
Having now obtained some of same from FC today at the Berkeley Farmers' Market, I can comment on his opinion.
HE'S RIGHT!!!!!!!!! It's amazing. My husband and I have had to put it into a safe with an auto timer so that we wouldn't inhale it all in a couple of minutes. The texture is wonderful, the taste is wonderful, it's moist but not mushy....fab.
I also bought some of their smoked pork chops at great expense. I didn't REALLY need that operation anyhow. Will comment later on those. I've never cooked them on the grill before. Only make the Saags ones with the usual choucroute garni.
Fatted calf is awesome. It is beyond anything else out there in the charcuterie/salumi dept. Got the duck mousse, the fegatelli and the bresciaola today. The quality and taste and obvious attention to detail is amazing. Bertoli/Fra Mani is very good, better than you can get almost anywhere, but Fatted Calf is a whole other level of excellence. The best of the best. We are truely fortunate to have access to such fine cured meat products. Really amazing. Get on their email list.
Thank you for pointing out their email list! I love love LOVE everything I've had there, especially the rillettes. I had something they described as an Italian version of rillettes, that had red pepper flakes and fried pork skin thrown back in...does anyone know what that's called?
I agree about the mailing list. It's taking a chance to just show up at the Berkeley Farmers' Market expecting to find what you want (although I want almost everything). Their weekly messages are also charmingly written.
Man, you guys are killing me! I haven't had a chance to experience the carnivorous joys of FC, but I sure hope to one day.
I noticed that they mention charcuterie making workshops on their website. Anyone have more info or ever attend a session? Also, anyone know if they plan on eventually doing mail order or expanding their reaches by selling to specialty shops?
Their pate maison, which is a more rustic style, is even better than anything I've had from Cafe Rouge (and Cafe Rouge was the gold standard for me before I had Fatted Calf). We got some last week and pretty much inhaled it in one sitting. The pancetta is also very good, as is the guanciale when they have it. I like the duck liver mousse but it is so rich I can't eat much at one time.
I know what you mean about the duck liver mousse. We had a dinner of a carrot soup with red pepper, a green salad, and good bread with the duck mousse. It is so rich we couldn't eat much.....something that rarely, if ever, happens.
We had the smoked pork chops tonight, grilled. All we had were the chops and a big panzanella....very delicious
Fatted Calf bacon has spoiled me for any other bacon. It's just that amazing. I also love their merguez (actually, pretty much all of their sausages that I've had, but especially the merguez).