A Tata chub cut open on a butcher block, with cayenne, Calabrian chili and fennel seed beside it
Uncured salami

Tatá

tah-TAH
Guaraní — "fire"
CayenneCalabrian chiliFennel

The heat doesn't announce itself. It builds slowly, arrives late, and stays — true to a name that means fire in Guaraní.

$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

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

The rest of the map

DolceGarlic · Moscato FustosPaprika · Oregano · Garlic MarathosFennel · Peppercorn · Garlic ToprakCumin · Mace · Garlic · Juniper