Our Story
Rooted in tradition,
guided by season.
Fatted Calf Charcuterie began with a simple conviction: that the finest cured meats come from patience, local ingredients, and an unwavering respect for the craft. Every batch is dry-cured in-house, aged in our climate-controlled rooms, and shaped by the rhythms of the California season.
Our salumi, prosciutto, and sausages draw on centuries of Italian preservation technique — but the pork, beef, and poultry come from farms within a hundred miles of our counter. The result is charcuterie that tastes unmistakably of this place.
17+
Years crafting charcuterie
100%
Locally sourced proteins
30+
Products in rotation
