A Toprak chub cut open on a butcher block, with cumin, mace, garlic and juniper berries beside it
Uncured salami

Toprak

TOH-prahk
"earth, soil"
CuminMaceGarlicJuniper

Cumin toasted right before it's ground, the way Turkish cooks have always done it — the difference between dusty and nutty is that one step. The earthiest thing we make.

$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 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

The rest of the map

DolceGarlic · Moscato FustosPaprika · Oregano · Garlic MarathosFennel · Peppercorn · Garlic TatáCayenne · Calabrian chili · Fennel