Did somebody say pig sandwich? Fatted Calf's Taylor
Boetticher has got the goods.

I just got off the phone with Taylor Boetticher, who runs the charcuterie company The Fatted Calf with his girlfriend, Toponia Miller. Unless you have been under a rock, you’ve probably heard about Fatted Calf and the glory of their bacon, duck rillettes and sausages, so I won’t bore you with details about the world’s best BLT, made from their bacon and farmers market tomatoes, or tell you about the world’s simplest Sunday supper, with involves frying up some of their sausage, roasting some potatoes and plunking both on top of a tangle of fresh field greens.

Instead, I want to give an early shout-out for Taylor and Toponia’s newest venture, a retail shop currently under construction at the Oxbow Public Market in Napa. According to Taylor, the 1,700 square foot spot is slated to open before Thanksgiving. They’ll carry the full compliment of their charcuterie, in addition to various cuts of pork and pastured quail, squab and chickens. They’ll be moving their entire production facility to the same location (it’s currently in Dogpatch), and adding some extras like lunchy items and charcuterie plates you can enjoy right there.

San Francisco fans, in spite of the relocation you’ll be happy to hear that Fatted Calf will maintain its presence at the Saturday farmer’s market, and Taylor tells me they’re busy dreaming up some new items for fall.