A Fustos chub cut open on a butcher block, with paprika, oregano and garlic beside it
Uncured salami

Fustos

FOOS-tohs
füstös — "smoky"
PaprikaOreganoGarlic

Paprika by the handful, the way Hungary uses it — not the pinch most recipes call for — and it blooms into something smokier the moment it hits a hot pan.

$16.00
5 oz chub
Tell me when it's ready
  • Hung 10+ weeks
  • No nitrites
  • Coarse 8mm grind
  • Shelf stable, no fridge needed

Ground coarse at 8mm and stuffed by hand, then hung for ten weeks at minimum — long enough to lose a third of its weight and take on a depth no shortcut can fake. The cure is salt and a live starter culture. Nothing else — no nitrites, no nitrates, no celery powder pretending to be either.

Net wt 5 oz. Refrigerate after opening; best within three weeks.

Worth the wait. This one's still hanging in the curing room — leave your email above and we'll write the moment it's ready.

In the kitchen

What to make with this one

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

The rest of the map

DolceGarlic · Moscato MarathosFennel · Peppercorn · Garlic TatáCayenne · Calabrian chili · Fennel ToprakCumin · Mace · Garlic · Juniper