High-end butcher-plus, with grass-fed beef and house-cured meats.
Taylor Boetticher and Toponia Miller are the co-owners and co-founders of the Fatted Calf Charcuterie. The couple has been featured in the New York Times, Food & Wine, and Saveur, where the Fatted Calf was included in the editors’ annual list of their 100 favorite food items and trends. Fatted Calf opened in 2003 and now has locations in both Napa and San Francisco offering retail sales of their meaty goods, as well as butchery and charcuterie workshops and classes. Their debut cookbook, In the Charcuterie, was nominated for both James Beard and IACP awards and their second book, Jerky, was an IACP winner.
@fattedcalf | Napa & San Francisco