Salami

Whole fennel seed cracked fresh, finished with a dusting of true fennel pollen — rare enough that it only goes in the salami actually named for it.

Cumin toasted right before it's ground — the difference between dusty and nutty is that one step. The earthiest thing we make.

The heat doesn't announce itself. It builds slowly, arrives late, and stays.

Restrained and aromatic, built for a board with good mustard — and best at winning over someone who swears they don't like salami.

Paprika pushed harder here than anywhere else on the line — this is the salami that actually wants to go in a pan.