Taylor Boetticher

The Fatted Calf in the Charcuterie

Taylor Boetticher

Talk: The Fatted Calf in the Charcuterie

Chef Taylor Boetticher - of famed San Francisco restaurant The Fatted Calf discusses his newly published book "In the Charcuterie".

Taylor Boetticher

Taylor Boetticher is the man behind the Fatted Calf Charcuterie, which opened in 2003 and now has locations in Napa and San Francisco. Taylor attended Culinary Institute of America in Hyde Park, then worked for a stint as apprentices to legendary butcher Dario Cecchini.

In the Charcuterie

The tradition of preserving meats is one of the oldest of all the food arts. Nevertheless, the craft charcuterie movement has captured the modern imagination, with scores of charcuteries opening across the country in recent years, and none is so well-loved and highly regarded as the San Francisco Bay Area's Fatted Calf.

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