Fatted Calf
Napa, California (Oxbow Public Market) + San Francisco Ferry Building, USA
fattedcalf.com ↗verification source ↗
Quality assessment
Caveats
NOT A SOURCING CLAIM: the press source (chef interview, lachefnet.wordpress.com) describes Bestia chef Ori Menashe doing a STAGE (training apprenticeship) at Fatted Calf in Napa BEFORE opening Bestia, to learn butchery/charcuterie technique -- 'to better understand the system and methods they use for their products.' This is a training/pedigree reference, not a current or past ingredient-supply relationship. Inserted as a real, verified entity for completeness/traceability of the press mention, but this row must NOT be read as corroboration that Bestia sources product from Fatted Calf, and should not feed a venue_farms link or a sourcing-claim scoring pass.
Retail butcher shop and charcuterie/salumi maker ('Beyond a Butcher Shop') with locations at Napa's Oxbow Public Market and the San Francisco Ferry Building; makes house-made sausage, salumi and cured meats from heritage pork, grass-fed beef, local lamb and pastured poultry, and runs butchery classes. Not itself a farm -- a meat processor/retailer.
Products
charcuteriesalumiheritage porkgrass-fed beeflambpastured poultry
Practices
house-made charcuterie and salumibutchery classes
Served at
No venues are linked to this farm yet — links appear as evidence is traced.
Sources
What the quality assessment above is built on.