This is an actual Porchetta: Bone in pork roast. Fatted Calf made this one a few months ago, share the love.
I promised myself I would calm down and lay out the prose here with a firm even tone and not promising that this week’s Fatted Calf menu is the best ever. I promised myself, over and over. Besides, who wants to listen to some raving lunatic bumping around slavering about some damn hunk of meat? Well, I can’t hold back and I suppose you all do.
You may want to go get yourself a glass of water and sit down for this one.
AAAAAAIIIIIIEEEEEEE !!!!!! I CAN’T BREATHE !!!! The two things I always first check on the menu is the Special and what Crepinettes will be featured. I just about had a coronary when I sawr they had the Porchetta style Bone-in Pork Roast (stuffed with fennel, garlic and lemon). You see, Father’s day this year I bought one and smoked it and fell in love immediately. The Niman pork loin is a superb cut, check out that marbling and the tippy part of the pork rib bone, see how far it goes out? That’s all flavor right there pally boy. This is, hands down, one of my favorite Fatted Calf roasts of all time. And you know what? It’s all ready to go, either in the oven or the smoker or indirectly on your grill.
So, I’m thinking that’s the pinnacle right there, sure the Crepinettes are great but, ya know? Comon. (Deep Breath) . Summer Chanterelle and Lobster Mushroom Crepinettes, HAHAHHAHHAHAHHAHHA. Same Meat Love Level there, a Lobster Crepinette? What’s up with that? Lobster Sausage !!! WRAPPED IN CAUL FAT !!! I’m typing from the floor, I can’t see. Then, I’m thinking to myself, “Phew! I’m glad that’s over, dang.” Nope, right below it are Basque Sausage Coils. I’m not going to read any further, I’ll let you do it. I need another glass of water and some supreme yoga action to get my blood pressure back down. I’ll see you on Saturday morning at the Berkeley Farmer’s Market. Miss this one and your a fnorking smidget.
Please read on, if you dare, the Fatted Calf Newsletter not written by me, it’s written by Kim O’Neill …
Fatted Calf
Phone/Fax (510)653-4327
Well, I haven’t lived in San Francisco in about 11 years (I’m a Berkeley-ite now), but I’ve been spending a lot of time there lately. And, although I am a real Berkeley Booster, there are times that nothing but a long walk up a steep hill on a foggy morning will do. It’s hard not to be lyrical to the point of corniness when lauding SF. The cable cars clanging, the bay shining, the majestic bridges spanning the water in all of their glory, blah, blah, blah, but also-true, true, true. Just wandering among the tourists I almost feel on holiday myself, ready to start another day of discovering new adventures in beautiful San Francisco.
If I know you (and you know I know you by now), San Francisco resident or not, you’ve probably made your way to the Ferry Plaza Farmer’s Market a Saturday or two. How cosmopolitan I feel, ogling precious produce next to the Bay and the Bay Bridge, the scents of coffee and roasting chickens and lavender and garlic mingling in the air. Wanna make an out-of-towner jealous? Take ‘em to the Ferry Building on a Saturday morning. Wanna make ‘em cry? Show them the newly installed Fatted Calf Charcuterie stand, right next to that fragrant Blue Bottle Coffee. Toponia will probably be there, miraculously still fresh after a week of sugo making and sausage stuffing, ready to sell you her and Taylor’s creations to your (and her) hearts’ content. What will her recommendations be this week? Well, if I had to guess, I’d say Porchetta roast with lemon, garlic and thyme. How could you refuse? And, I’ll tell you, I’m not refusing those mush room laden crepinettes-I think I have the perfect bottle of Rasteau to go with those. Tell your San Francisco pals that the Fatted Calf is open for business in SF!
See you at The Market (Saturdays in Berkeley and SF!)
SPECIAL
Porchetta: Bone in pork roast with fennel, garlic and lemon
Sausage
Summer Chanterelle and Lobster Mushroom Crepinettes
Basque Sausage Coils
Merguez
Calabrese
Sweet Italian
Toulouse
Mexican Style Chorizo
Breakfast Sausage
Bordelaise
Beer Brats
Pates, Confits & Terrines
Guinea Hen Terrine
Pate Maison
Duck Confit
Duck Rillettes
Pork Rillettes
Jambon Persille
Salumi
Fegatelli
Petit Sec Aux Herbes
Pancetta
Mortadella
Spanish Style Dry Chorizo
Other Meaty Goods
Duck Demi
Glace de Viande
Sugo di Carne
Bacon
i understand the lack of regular air in your lungs. looks fantastic! the meat platter is just waiting to serve it up.
Grrrrr. Stop talking about the Crepinettes.
I’ve decided that since a trip down to CA is out of the question for me right now, I’m going to make my OWN Crepinettes. Actually, I want to have a Crepinette party and make lots of different kinds. So there.
Uh, you wouldn’t happen to have any recipes would you?
I just got shivers all up and down my spine.
Hey Saffron,
Ya know, it was really odd. The newsletter rolled in a few hours before I had time to look it over, afer lunch I believe. I knew I needed to peruse it and figured it’d be something I was familiar with or whatever. It hit me like a ton of bricks and what was expected to be this little entry turned out to be a complete spaz attack. Oh well, at least people around here expect that from me.
Biggles
Hey Meg,
I’m sorry, but it was too much. Did you catch the entry the other day with the guinea fowl breast wrapped in caul fat?
I don’t have any recipes for sausage worth talking about, other than the standard crud.
I can tell you this, if I were you I would search Meathenge for Crepinettes and take note of the various star ingredients. Then, do some research as to some basic Roman ingredients for meat/sausage and related. And after that? Get yourself some amazing amount of caul fat!
Keep in mind, when using caul fat you’d really want to be grilling outside. Alert the neighbors of what yer up to, it gets quite opaque very quickly.
A sausage/crepinette party !!! YAY.
I think those crepinettes feature lobster mushrooms, not lobster meat. I wonder if there’s any meat in there at all?
Oh, mammy! That pork roast will be getting me out of bed bright and early to the Farmer’s Market tomorrow.
Looks fantastic.
I eeNd linguisa sages if you can supply please email me back.
Hey guys, this is Carlos, from Prather Ranch, yeap the brown guy… hey, the guy above moved to Arizona, and he tripping for some linguisa, and cannot find it anywhere, so if you have it or now where to get it, he say that please to let him know. Thanks, and see you Saturday.
Carlos