After training at the Culinary Institute of America in Hyde Park and working for a stint as apprentice to legendary butcher Dario Cecchini in Tuscany, Taylor Boetticher moved to the San Francisco Bay Area’s bustling restaurant scene. He started working at Cafe Rouge in Berkeley in the summer of 1999 and stumbled into a position making charcuterie for their Meat Market. After being there for about four and a half years, he and his wife Toponia started to talk about doing a business of our own.
Fatted Calf Charcuterie opened in 2003 as a farmers’ market stall, eventually expanding to locations in Napa and San Francisco. In addition to their retail store locations, the Fatted Calf also offers classes on whole animal butchery and salumi crafting, and recently released their first book, In the Charcuterie. They have been featured in the New York Times, Food & Wine and Saveur, where the Fatted Calf was included in the editors’ annual list of their favorite foods and trends.