Started by Eben Altmann in 2012, Fat City Meat Co. was based on the idea that meats and breads should be better than the crap we've all become accustomed to.
During an unfulfilling career in corporate marketing, Altmann began making sausage and curing meat in his apartment. Eventually, he stopped shopping at Jos. A. Bank for good and became an apprentice butcher and charcutier under Nate Anda of Red Apron Butchery. Anda, a true meat master, has been described as "An Ewok...with the personality of a late-night talk show host." Altmann went on to become Director of Operations at Red Apron.
He then moved to San Francisco to work at the renowned Fatted Calf Charcuterie in Hayes Valley. Feeling out of place among San Francisco's immense beauty and ridiculous wealth, Altmann sought more suitable environs.
He moved to Baltimore.
It was there he started Fat City Meat Co. Its mission is to show that with high quality ingredients and attention to detail, seemingly familiar meats and breads can be elevated to their rightful place in the culinary world.
In his spare time, Altmann is also Co-Founder of B-More Kitchen.