Butcher Shop Near Me at the Ferry Building: Fatted Calf's Shop 13

Fatted Calf sells its porchetta sandwich for $16 from Shop 13 inside the Ferry Building at the foot of Market Street, open from 10 am on weekdays and from 8 am on Saturdays. For a butcher shop near me search around the Embarcadero, it is the counter where Bay Area cooks buy house-cured salami, Liberty duck and heritage turkeys, and where a glass window lets you watch the butchers break down whole pigs.

Taylor Boetticher and Toponia Miller built Fatted Calf from the outside in. In the early years they sold charcuterie at the Saturday Ferry Plaza Farmers Market, on the plaza just outside the building where the shop now stands. In 2010 they opened a storefront in Hayes Valley, and for twelve years that Fell Street counter was where much of the city bought its pancetta and sausages.

At the end of October 2022 the Hayes Valley shop closed for what the owners called a variety of logistical reasons, and the business moved into the Ferry Building space it nicknamed Lucky No. 13. After a renovation, the expanded shop reopened on April 24, 2025 with a larger meat case, a few seats, a window looking into the butchery room and a monthly class schedule. The old storefront at 320 Fell Street is now a different butcher, San Francisco Meat Co., so make sure you head to the waterfront instead.

Lunch is the easiest way in. Every sandwich on the board is $16: the porchetta, the muffuletta, hot pastrami, meatloaf, a jambon-beurre made with truffle butter, and The Jane for vegetarians. Time Out once summed up the counter as one that showcases its premium salumi, roasted and smoked meats and pork products through daily sandwiches, and that still holds. The porchetta, served with a radish, carrot and herb salad and a lemon chile vinaigrette, is the order for a first visit. The muffuletta stacks salami, mortadella and ham with giardiniera relish and Toma cheese, and a seasonal soup costs $8.50 a pint.

A petite charcuterie plate costs $22 and boxed lunches run $22.50 and $28.50, the right call for a picnic on the bay side of the building. To take something home, the online store sells a Salami Trio of three 4.5-ounce links for $42, two 4.5-ounce Red Wattle salami for $30, and jerky for $22. The salami is the item that travels best if you are visiting from out of town.

The 2026 Thanksgiving list starts with Good Shepherd Ranch heritage turkeys, priced from $135 for a bird of 8 to 9.99 pounds up to $280 for one over 20 pounds. Turkeys are paid for when you order, and pickup runs from Friday, November 20 to Wednesday, November 25. For anyone skipping the bird, a beef standing rib roast is $43 a pound and a porchetta roulade is $18 a pound.

The supporting cast is where the charcuterie skills show. Bourbon and honey glazed ham sells for $16 a pound, a stuffed Liberty duck for $24 a pound, and boudin blanc with chestnuts for $16.50 a pound. Turkey broth comes by the quart for $16, and a brine kit costs $14. Hosts planning a party should know that sliders cost $6.50 each with a minimum of 12, and they need two days' notice.

The renovated shop added hands-on classes, held on Sundays from 12:30 to 3:30 pm. Each costs $275 and is capped at eight people, booked by email at classes@fattedcalf.com. The October 11 session filled up, and the next date on the calendar is Sunday, January 24. The small cap means a seat goes fast once a date appears, so watch the events page.

The window into the back room is the free version of the class. On a weekday morning you can stand at the glass and watch a butcher seam out a pork shoulder or tie a roulade before it goes into the case. Reusable serving boards for catering carry a $30 refundable deposit, which tells you the shop expects platters to come back. Charcuterie boards for a group start at $10 per person with a four-person minimum, and a combined charcuterie and cheese board is $19 per person.

Saturday is the hard day. The farmers market draws its biggest crowd from 8 am to 2 pm, and the line at the sandwich board grows with it. Arrive at 8 am when the shop opens, or come on a weekday at 10 am and the counter is calm. Sunday hours are shorter, ending at 5 pm, so a late Sunday errand runs out of time.

Skip Fatted Calf for everyday ground beef or a cheap weeknight chicken. Prices here are set for heritage breeds and long-cured salami, and a regular supermarket covers the basics for less. Come for what it does best: cured meats, a holiday roast, or a sandwich you eat on a bench facing the Bay Bridge. If the line is long on a Saturday, buy salami to go and eat lunch elsewhere in the building.

The Ferry Plaza Farmers Market, which has run since 1993, sets up on Tuesday and Thursday from 10 am to 2 pm and on Saturday from 8 am to 2 pm. Doing a loop of the stalls before the butcher makes sense, because the produce you pick up decides which cut you need. Bring a cold bag if you are buying raw meat and plan to stay for lunch.

Hog Island Oyster Co. sits two doors down at Shop 11, a natural pairing if you want raw bar oysters with a view of the water before collecting your order. The F Market and Wharves streetcar stops right outside, and the Embarcadero station for Muni Metro and BART is a short walk up Market Street.

Fatted Calf, 1 Ferry Building, Shop 13, San Francisco, CA 94111. Hours: Monday to Friday 10 am to 6:30 pm, Saturday 8 am to 6:30 pm, Sunday 10 am to 5 pm. Sandwiches $16. Butchery classes $275, maximum eight students. Thanksgiving pickup November 20 to 25, paid in advance. Boxed lunches and sliders need two days' notice. Transit: F Market and Wharves streetcar, or Embarcadero station.