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A Cut Above

Anyone can be a butcher.



RYAN HARRIS

Anyone can be a butcher. At least, that’s the theory behind Fatted Calf’s popular classes held on select Saturdays at its Oxbow Public Market storefront in downtown Napa. Equally enticing for newbies and experienced chefs, the four-hour charcuterie sessions begin with an overview of the day’s subject—from salami drying to ladies-only pig butchery—before the pros launch into hands-on techniques. Since the intimate classes top out at 13 people, all students get a piece of the action, whether they’re casing sausage or portioning out a ham hock. Participants leave loaded with samples of the day’s work. If you can’t get there in person, grab a copy of owners Taylor Boetticher and Toponia Miller’s new cookbook, In the Charcuterie, and put your salumi skills to the test at home. 644 First St., Napa, (707) 256-3684, fattedcalf.com.

 

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