Fatted Calf

So far I have sampled their:

Hot Italian – excellent spice and texture (all of these meats have a nice course grind to them which I love.)

Crepinettes – they make these as specials. They use different meats (including duck and pork) depending on what they have going and add interesting ingredients like olives, wild mushrooms, herbs, whatever compliments these patties of perfection.

Chorizo – depending on what they are up to in the kitchen they do Spanish style or
Mexican style.

Saucisson Sec – delicious dry salami – a real winner.

Pancetta – the most delicate and delicious ever.

Wieners – very nice, but a teeny bit lean for my taste.

Merguez – breakfast link sized lamb sausage – super good – just be sure not to over cook this one since it’s a little leaner than the others (as well as skinnier.)

Breakfast sausage - tasty, salty pork sausage without casing - Taylor says you can mix with ground beef for superior meatballs.

Bordelaise – lovely

Duck Rillettes – the fat slowly melts from the heat of the toasted bread as you spread this luxiourious meat carpet over your levain.

Toulouse – lovely pork sausage that would be nice to pop in a cassoulet sometime.

Pepperoni – yum.

Slab bacon – fantastic motivation to cook up Rancho Gordo beans.
Sliced bacon – heavenly.

Sicilian a l’arancia – nice orange flavored salami
and even, Mortadella, which is rich and fragrant and makes a dynamite panini.