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The Fatted Calf Report

Sixy beast | Jan 8, 200512:38 PM

[link to an unedited version of this report with weblinks and photographs can be found at the bottom of the page]
I finally tried it out just before CHristmas.
Great products. Highly recommend it so far.
Might go today to try some more of their offerings.
Fred and I finally made it over to The Fatted Calf in the East Bay just a couple of days before Christmas, hoping to find some saucisson sec. Unfortunately they were out of it, so we bought some other things instead

The Duck Rillette was smooth, moist, mild, fatty and creamy. Absolutely delicious spread on toast, with the fat melding into the warmed bread.

I loved the Fatted Calf version, whilst those around me preferred the more strongly flavoured pork rillette homemade by a French friend that we were sampling at the same time. The Fatted Calf one definitely had a superior texture, but I must admit the other one had been sitting in the freezer for a very long time.

The kind Fatted Calf people, on seeing our disappointment at their not having saucisson sec, popped a complimentary Corsican sausage into our bag of purchases. It was dry, tasty and totally delicious. We started eating it when we got home. A nibble here, a little slice there, it was all gone in about a minute. We immediately kicked ourselves for not trying it whilst still at the market. If we had done so, I think we might have wound up buying the whole jarful.

And on to the Boudin Blanc which were stored in the freezer until Wednesday when they were taken out to defrost. On Thursday we opened their white paper packaging to reveal four plump fat sausages. Four seemed a lot, we weren't that hungry. Fred suggest we cook three to share and put the other one in the fridge. I was doubtful that the remaining, solitary sausage would ever get used if we left him in the fridge and decide we should cook all four. One could always be eaten cold, I remarked. "Cold?", said, Fred, "I can't eat Boudin cold". Anyway, the long and short of it was. Those meaty, handmade sausages, with soft floury pieces of chestnut were so darned good that, of course, we ate them all, right there and then. Wow! Best sausage I've had since living in the US (3 years, 344 days and counting).

Fatted Calf has our attention, we'll be back. They excited a fussy, charcuterie-loving Frenchman and he's been raving about you to his French friends. Good job! Good job indeed.


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