Walk through Fatted Calf's doors and it feels as if you’ve entered a secret world of meaty wonders. The aroma of a crispy-skinned pork roast fills the shop, inviting you to try a bite. Their cases are filled with pâtés, salumi, sausages, roasts, and terrines — and when the meat counter crew offers you a slice of the fennel-flecked Sbriciolona and a piece of headcheese, it’s hard to say no. A charcuterie is a bit of a strange business, and the Fatted Calf is an unusual charcuterie. More than just a butcher shop, they offer meaty goods and services that are varied and unique. Pick out a duck or a slab of ribs and they’ll cook it up for you. Want them to wrap and season your pork tenderloin? No problem. Craving a dish you ate at a little roadside restaurant in Burgundy and need wads of lacy caul fat and pork jowl to recreate it? They have it. At the Fatted Calf, they butcher whole hogs, goats, and lamb. They sell chicken, duck, rabbit, and quail. They make their own sausage, pâtés, terrines, and potted meats. They cure salumi, smoked pastrami, and roast porchetta. They think about, talk about, and share their love of good meat from the moment they open until they close each day.