In the kitchen

What to make with each one

Real ways to use it — pans, boards, breakfasts, and the odd bowl of beans. Pick a road below.

Fox
Tree
Farm
Greece · Fennel · Peppercorn · Garlic

Marathos

Fennel is so Greek the word named the plain of Marathon — anise, citrus, greens, beans, and the sea all know what to do with it.

Greens-and-beans, one pan. Render Marathos coins in a hot pan, wilt a pile of hearty greens and white beans in the fennel fat, finish with lemon and a crumble of feta. A weeknight version of a Greek village plate.
Fennel on fennel. Shaved raw fennel + orange segments + olives, draped with thin Marathos coins. The pollen in the salame echoes the raw bulb — the whole thing tastes like one idea.
The Greek board. Marathos, brined feta, Kalamatas, a drizzle of honey, warm pita. Built to sip ouzo or a cold Assyrtiko alongside.
The fennel-sausage flatbread. Scatter Marathos over a mozzarella flatbread in the last few minutes so the edges curl and crisp — the same trick as a fresh fennel-sausage pizza, minus the cooking.
Pair with Assyrtiko, a dry rosé, or ouzo over ice
Fox
Tree
Farm
Türkiye · Cumin · Mace · Garlic · Juniper

Toprak

The earthiest thing we make. Cumin and garlic are the backbone of Anatolian cooking — and of sucuk, Türkiye's own dry sausage — so this one already knows its way around breakfast, lentils, and roots.

Sucuklu yumurta. Crisp Toprak coins in a pan, crack eggs straight into the cumin-scented fat, cook till the whites set. Warm bread to mop. This is the dish Toprak was born for.
Red lentil soup, crowned. A pot of silky red-lentil soup finished with crisped Toprak and a swirl of thick yogurt — the crunch and the cumin lift the whole bowl.
Anatolian grain bowl. Bulgur or freekeh, roasted carrots, herbs, Toprak, a spoonful of pomegranate molasses. Sweet-tart against the earthy cure.
The griddled fold. Toprak and a melting cheese folded inside lavash or pide, then griddled until the outside crackles — the cured version of a Turkish street-food fold.
Pair with A bold red, an amber ale, or (if you're brave) raki
Fox
Tree
Farm
Amazonia · Cayenne · Calabrian chili · Fennel

Tatá

The heat doesn't announce itself — it builds, arrives late, and stays. The chili is a gift of the Americas; cook it where beans, corn, and chocolate live.

The black bean pot. Simmer Tatá into black beans low and slow so the heat blooms through the whole pot — like a quick feijoada, rice underneath and lime on the side.
Charred corn salad. Blistered corn, lime, cotija, cilantro, and thin Tatá coins. Sweet corn takes the slow heat beautifully.
Hash and a fried egg. Crispy potato hash studded with Tatá, a runny egg on top. Breakfast that fights back, gently.
Chocolate-and-chili board. Tatá alongside dark chocolate, toasted pepitas, a little flaky salt — honoring where the pepper was born.
The trail snack. That slow-building heat makes it a great one-coin-at-a-time chub for a hike or the gym bag.
Pair with An amber lager, a bright IPA, or a big Malbec
Fox
Tree
Farm
Italy · Garlic · Moscato

Dolce

Restrained and aromatic — the one that wins over people who "don't like salami." Sweet, gentle, wine-kissed, and happiest next to fruit, honey, soft cheese, and something with bubbles.

Fig, honey & Gorgonzola board. Dolce, a wedge of Gorgonzola dolce, honey, fresh figs or pears, a glass of Moscato d'Asti. Mild, sweet, and disarming — the board to serve someone who swears they don't like salami.
Melon e Dolce. The prosciutto-and-melon idea, remixed: cool cantaloupe wrapped in the sweet salame. Summer on a toothpick.
The gentle sandwich. Soft ciabatta, Dolce, fresh mozzarella, arugula, a thread of honey. A lunch even the salami-wary reach for twice.
Brunch frittata. Fold Dolce into a soft, barely-set frittata — its wine-and-garlic note carries eggs without overpowering them.
Pair with Moscato d'Asti (echo the wine), a light Lambrusco, or prosecco
Fox
Tree
Farm
Hungary · Paprika · Oregano · Garlic

Fustos

Füstös means smoky. Paprika pushed harder here than anywhere else we make — it blooms into something smokier the moment it hits a hot pan. Hungary cooks with paprika by the handful, and so do we.

Lecsó-style skillet. Melt Fustos with sweated onions and peppers into a paprika-slicked skillet; pile it over rice or scoop with crusty bread. The fat turns sunset-red — that's the point.
Shakshuka, our way. Dice and fry Fustos first so the paprika fat blooms, then build a tomato-pepper sauce right in it and poach eggs on top. A smoky, meaty brunch base with nothing else added.
Hungarian home fries. Crisp Fustos folded through paprika potatoes and onions — breakfast that eats like a meal.
The white bean stew. A smoky, paprika-deep pot of white beans and greens; the salame does the seasoning for you.
Smoky board. Fustos with a washed-rind or smoked cheese, cornichons, dark bread, mustard. Reach for a dark lager or a Hungarian red.
Pair with Egri Bikavér (Bull's Blood), a dark lager, or a smoky porter

Worth the wait

Leave your email and we'll write the day the first batch comes down.