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.

$15.95
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.

The rest of the map

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