Fatted Calf

PEOPLE: Taylor Boetticher and Toponia Miller along with 7 full-time employees

ABOUT: Taylor and Toponia, both chefs by training, established Fatted Calf in 2003. They make charcuterie (French for "cooked meat") using traditional methods. All products are made by hand at their shop in the Oxbow Public Market in Napa. Their farmers' market offerings change weekly, depending on what is seasonally available.

SOURCING: Fatted Calf uses hormone- and antibiotic-free meats, some of which are organic. Their beef comes from Marin Sun Farms and Prather Ranch, both of whom sell at the Ferry Plaza Farmers Market. All chicken is certified organic and comes from a farm in Vacaville. Pork is from Heritage Foods USA (a company that sources meats from small American farms, many of whom raise heritage breeds), Riverdog in Guinda, Hudson Ranch in Napa, and Clark Summit farm in Marin. Rabbit, lamb and duck are sourced locally. Most of the vegetables, nuts and herbs that Fatted Calf uses are organic and local. Sea salt comes from California and spices are sourced both locally and internationally.