Uncured salami

Marathos

mah-RAH-thos

μάραθος — "fennel"

FennelPeppercornGarlic

Whole fennel seed cracked fresh, finished with a dusting of true fennel pollen — the plant Greek cooks have built whole dishes around for centuries, and the reason this one earned its name.

$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

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

The rest of the map

DolceGarlic · Moscato FustosPaprika · Oregano · Garlic TatáCayenne · Calabrian chili · Fennel ToprakCumin · Mace · Garlic · Juniper