Get into charcuterie with In the Charcuterie by The Fatted Calf team! This week on The Main Course, Patrick Martins is joined in the studio by Toponia Miller, Taylor Boetticher, and simply “Bailie” to talk about the tradition of cured meats in the United States. Hear about The Fatted Calf’s opening in San Francisco, and subsequent expansion to Napa. How do the markets differ in those two areas? Find out why The Fatted Calf does not source all of its pork from California. Should the fear of a HACCP Plan intimidate charcuterie-makers to-be? Learn how the crew uses different types of animal fats, and hear about the distinctive nature of different charcuterie molds! Thanks to our sponsor, S. Wallace Edwards & Sons. Music by The California Honeydrops.

“There’s very little money in meat- for the farmer, for the producer- and cash flow is very difficult. What you’re buying today, you might not make any money off of it until February.” [16:00]

Toponia Miller on The Main Course

“At the core, that’s what’s charcuterie is all about- it’s about using everything and also making something that people want to eat.” [17:00]

Taylor Boetticher on The Main Course