The nationally renowned Fatted Calf Charcuterie has been artisanally producing sausage, salumi, and fresh and smoked meats since 2003, with shops in Napa’s Oxbow Public Market, and in San Francisco’s Hayes Valley and the Ferry Plaza Market. Husband-and-wife team Taylor Boetticher and Toponia Miller (chefs who met as CIA students), studied the craft under, among others, Tuscan master Dario Cecchini, and together created a new breed of butcher, sourcing their meats from farmers who, says Boetticher, “are raising
 animals outside, humanely, and supporting breed diversity.” The standard of environmental stewardship (and the highest quality) applies to the farms that supply all the ingredients included in their products, from spicy merguez sausage to mortadella to duck rillettes.

Boetticher and Miller are now sharing their know-how in their cookbook In the Charcuterie (September 2013). And they’re sharing their sense of fun at the Fatted Calf, in events such as their tasting and demonstration evenings, aptly named the Butcher’s Happy Hour.