ÆAETERNUSSapor Aeternus

Origin

The Founder's Collection

The thirteen preparations that open the house.

SAPOR AETERNUSSMALL BATCH · PRESERVEDMMXXVIEST. ATELIER

Aeternus exists to treat classical preserving methods — salt, smoke, fat, ferment and fire — as a cuisine in their own right, not a fallback from fresh food.

There is no company history or trading record to draw on yet: this is a pre-launch house, and its opening assortment is the first evidence of its intentions.

The Founder's Collection is offered as the clearest statement of that intention — a set of thirteen preparations, each built around a different classical method.

MOTTO · SAPOR AETERNUS

The Opening Assortment

The Founder's Collection

All thirteen preparations that open the house, presented as a single case. Below is every jar in the case — its method and the way it is actually made. This is a pre-launch house; register your interest for founding access rather than reserving stock.

Every item is marked Pantry or Cold Cellar. Pantry items are intended for ambient storage; Cold Cellar items ship chilled and must be refrigerated. Follow the instructions printed on the label of the item you receive.

$495Join the Cellar List for first access

Founder's Privileges

  • · Twelve of our finest preparations plus one bonus release — thirteen in all
  • · A limited-edition Founder's merchandise assortment, made only for this case
  • · Advance notice and pre-order access on every new collection and batch
  • · A 10% reduction on all orders for the first year from order
  • · Founder-only preparations, never offered in the open catalogue
  • · Invitations to house tastings and private events

The Middle Table

The Connoisseur Collection

Six of our finest preparations with a house merchandise bundle, in a wax-sealed case.

  • · Six of our finest preparations, chosen across the collections
  • · A house merchandise bundle — serving pieces from the standing range
  • · Early notice of new releases
$295
  1. Smoked Wild Salmon — Aeternus preservedNO. 01 OF 13Cold Cellar

    THE SEA

    Smoked Wild Salmon

    Cold-smoked over alder for eleven hours, cured with sea salt and juniper.

    Method
    Dry cure, then cold smoke
    Time
    36 hours cure · 11 hours smoke
    Origin
    Producer details will appear when verified
    Yield
    Made in small released batches

    The Recipe

    1. 01Sides are buried in coarse sea salt, raw sugar, crushed juniper and lemon zest for thirty-six hours.
    2. 02Rinsed, then air-dried overnight until a pellicle forms and the surface turns matte.
    3. 03Cold-smoked at 24°C over alder for eleven hours, rotated on the hour.
    4. 04Rested four days before slicing so the smoke settles into the fat.

    AT THE TABLE · Room temperature, sliced on the bias, with rye and cultured butter.

    PAIRING · Blanc de Blancs Champagne

    $34
  2. Sardines in Estate Olive Oil — Aeternus preservedNO. 02 OF 13Pantry

    THE SEA

    Sardines in Estate Olive Oil

    Line-caught, hand-packed, rested six months in single-estate arbequina.

    Method
    Brine, grill, then oil-mature
    Time
    6 months maturation
    Origin
    Producer details will appear when verified
    Yield
    Made in small released batches

    The Recipe

    1. 01Caught at dawn and brined within four hours of landing.
    2. 02Grilled briefly over charcoal to set the flesh, then filleted by hand.
    3. 03Packed head-to-tail in single-estate arbequina with a single bay leaf.
    4. 04Turned every quarter for six months until the flesh takes on the oil.

    AT THE TABLE · Straight from the tin with bread, or warmed thirty seconds and pressed onto toast.

    PAIRING · Dry Manzanilla Sherry

    $27
  3. Bottarga di Muggine — Aeternus preservedNO. 03 OF 13Cold Cellar

    THE SEA

    Bottarga di Muggine

    Grey mullet roe, salt-pressed and air-dried five months. Grated, not sliced.

    Method
    Salt press, then air dry
    Time
    5 months
    Origin
    Producer details will appear when verified
    Yield
    Made in small released batches

    The Recipe

    1. 01Whole roe sacs lifted intact — a single nick ruins the lobe.
    2. 02Layered in sea salt under graduated wooden weights for eight days.
    3. 03Rinsed, then hung in sea air behind shutters for five months.
    4. 04Waxed at the ends only, so the lobe continues to breathe.

    AT THE TABLE · Grated over hot pasta with oil and lemon, off the heat. Never cooked.

    PAIRING · Vermentino di Gallura

    $34
  4. Heritage White Beans — Aeternus preservedNO. 04 OF 13Pantry

    THE FARM

    Heritage White Beans

    Corona beans cooked in their own broth with bay, garlic and estate oil.

    Method
    Slow braise, jar-sealed
    Time
    18 hours soak · 4 hours braise
    Origin
    Producer details will appear when verified
    Yield
    Made in small released batches

    The Recipe

    1. 01Beans soak eighteen hours in soft water, no salt, so the skins stay whole.
    2. 02Braised barely below a simmer with bay, garlic confit and estate oil.
    3. 03Jarred in their own starchy broth — nothing thickened, nothing added.
    4. 04Sealed hot and held for a week before release.

    AT THE TABLE · Warm gently with oil and pepper, or crush half the jar into a soup base.

    PAIRING · Unoaked Verdejo

    $19
  5. Ember-Roasted Peppers — Aeternus preservedNO. 05 OF 13Pantry

    THE FARM

    Ember-Roasted Peppers

    Blistered whole over vine cuttings, peeled by hand, packed in their smoke.

    Method
    Ember roast, hand peel
    Time
    40 minutes over embers
    Origin
    Producer details will appear when verified
    Yield
    Made in small released batches

    The Recipe

    1. 01Whole peppers laid directly on vine-cutting embers until the skins blister black.
    2. 02Sweated under cloth, then peeled by hand — never washed, so the smoke stays.
    3. 03Torn rather than cut, and packed with their own roasting juices.
    4. 04Sealed with a thread of oil across the top.

    AT THE TABLE · With anchovy and garlic on grilled bread, or folded through eggs.

    PAIRING · Chilled Cabernet Franc

    $19
  6. Summer Tomatoes — Aeternus preservedNO. 06 OF 13Pantry

    THE FARM

    Summer Tomatoes

    Single-day harvest, sealed within four hours of picking. August, held still.

    Method
    Same-day hot pack
    Time
    Under 4 hours field to jar
    Origin
    Producer details will appear when verified
    Yield
    Made in small released batches

    The Recipe

    1. 01Picked in a single morning at full field ripeness.
    2. 02Blanched thirty seconds, slipped of their skins, kept whole.
    3. 03Jarred with a basil leaf and a pinch of sea salt — no water, no paste.
    4. 04Sealed before the afternoon heat breaks.

    AT THE TABLE · Crushed by hand into a pan with oil and garlic; twenty minutes is a sauce.

    PAIRING · Vermentino

    $19
  7. Woodland Mushroom Ragù — Aeternus preservedNO. 07 OF 13Pantry

    THE FARM

    Woodland Mushroom Ragù

    Foraged porcini and chanterelle, slow-simmered with madeira and thyme.

    Method
    Dry sauté, then long simmer
    Time
    5 hours
    Origin
    Producer details will appear when verified
    Yield
    Made in small released batches

    The Recipe

    1. 01Mushrooms are dry-sautéed first so they give up water before they meet fat.
    2. 02Deglazed with madeira, reduced to a glaze, twice.
    3. 03Simmered five hours with thyme, shallot and a spoon of mushroom stock.
    4. 04Finished with butter off the heat before jarring.

    AT THE TABLE · Over wide pasta or soft polenta, with a hard cheese grated at the table.

    PAIRING · Village Burgundy

    $40
  8. Duck Confit — Aeternus preservedNO. 08 OF 13Cold Cellar

    THE BUTCHER

    Duck Confit

    Salt-cured overnight, poached ten hours in its own rendered fat.

    Method
    Cure and confit
    Time
    12 hours cure · 10 hours confit
    Origin
    Producer details will appear when verified
    Yield
    Made in small released batches

    The Recipe

    1. 01Legs cured overnight in salt, thyme, garlic and cracked pepper.
    2. 02Wiped clean — never rinsed — and submerged in their own rendered fat.
    3. 03Held at 82°C for ten hours until the bone gives with no resistance.
    4. 04Sealed under a cap of fat that becomes the seal itself.

    AT THE TABLE · Skin side down in a dry pan until it crackles. Do not add fat; it has enough.

    PAIRING · Madiran

    $38
  9. Wild Boar Rillettes — Aeternus preservedNO. 09 OF 13Cold Cellar

    THE BUTCHER

    Wild Boar Rillettes

    Shoulder cooked seven hours in fat, shredded warm with two forks, sealed under lard.

    Method
    Fat-poach, shred, seal
    Time
    7 hours
    Origin
    Producer details will appear when verified
    Yield
    Made in small released batches

    The Recipe

    1. 01Shoulder cubed and cured four hours in salt, juniper and thyme.
    2. 02Poached seven hours in pork fat with white wine, garlic and bay.
    3. 03Shredded warm with two forks — never machined — and beaten with its own cooking fat.
    4. 04Packed and sealed under a two-centimetre cap of clarified lard.

    AT THE TABLE · At room temperature, thickly on toast, with cornichons and mustard.

    PAIRING · Chinon, served cool

    $38
  10. Smoked Tomato Sauce — Aeternus preservedNO. 10 OF 13Pantry

    THE SMOKEHOUSE

    Smoked Tomato Sauce

    Whole tomatoes smoked over applewood, then reduced for six hours.

    Method
    Hot smoke, then reduce
    Time
    3 hours smoke · 6 hours reduce
    Origin
    Producer details will appear when verified
    Yield
    Made in small released batches

    The Recipe

    1. 01Whole tomatoes smoked three hours over applewood until the skins split.
    2. 02Passed through a food mill, seeds and skins discarded.
    3. 03Reduced six hours in wide copper with onion, oil and one bay leaf.
    4. 04Jarred at volume, roughly a third of where it started.

    AT THE TABLE · As it is, with pasta and nothing else. It does not want help.

    PAIRING · Chianti Classico

    $22
  11. 48-Hour Braised Heritage Short Rib — Aeternus preservedNO. 11 OF 13Cold Cellar

    THE SUPPER COLLECTION

    48-Hour Braised Heritage Short Rib

    Two days at a whisper below a simmer, in red wine and roasted bone stock.

    Method
    Sear, then 48-hour braise
    Time
    48 hours
    Origin
    Producer details will appear when verified
    Yield
    Made in small released batches

    The Recipe

    1. 01Ribs seared hard in cast iron until the crust is nearly too dark.
    2. 02Braised in red wine reduced by half and stock from roasted bones.
    3. 03Held two days at 78°C, never breaking a simmer.
    4. 04Rested overnight; the fat cap is lifted before jarring.

    AT THE TABLE · Warm the jar in water, then spoon the meat and its own glaze over mash.

    PAIRING · Northern Rhône Syrah

    $40
  12. Cassoulet — Aeternus preservedNO. 12 OF 13Cold Cellar

    THE SUPPER COLLECTION

    Cassoulet

    Tarbais beans, duck confit and Toulouse sausage, crust broken and rebuilt seven times.

    Method
    Layered bake, crust broken seven times
    Time
    2 days
    Origin
    Producer details will appear when verified
    Yield
    Made in small released batches

    The Recipe

    1. 01Tarbais beans soaked overnight and cooked in pork rind stock.
    2. 02Layered in glazed earthenware with confit duck, Toulouse sausage and pork.
    3. 03Baked slowly; the crust that forms is pushed back under seven times.
    4. 04Jarred with its own liquor and a spoon of the crust on top.

    AT THE TABLE · Turn into a dish, scatter breadcrumbs, and give it twenty minutes under a hot grill.

    PAIRING · Cahors, or a Fronton

    $38
  13. Seasonal Preserve — Aeternus preservedNO. 13 OF 13Pantry

    THE SUPPER COLLECTION

    Seasonal Preserve

    Whatever the season insists upon, set in copper in batches of ninety jars.

    Method
    Copper-pan set
    Time
    1 day, start to seal
    Origin
    Producer details will appear when verified
    Yield
    Made in small released batches

    The Recipe

    1. 01Fruit macerated overnight in sugar so it releases its own syrup.
    2. 02Cooked fast and shallow in unlined copper — minutes, not hours.
    3. 03Set tested on a cold plate by hand, never by thermometer alone.
    4. 04Jarred at 104°C and inverted to seal.

    AT THE TABLE · On bread and butter, or against a hard cheese at the end of the meal.

    PAIRING · Sauternes

    $40

Prefer to build your own case? Shop the collections.

Every jar in the collection has a wine, a herb and a spice that finish it.

See the Tasting Menu Pairings

The Cellar List

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Launch notes, first access to every release, and occasional letters from the cellar.

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