Salt-cured anchovies
- Provenance
- Producer details will appear here when verified.
- History
- Roman garum was fermented anchovy, and the salt cure used for anchovies today descends from that same Mediterranean lineage.
Sealed, numbered and signed by the hand that made it.
THE SEA
Cured Anchovies in Cultured Butter
Twelve-month salt-cured anchovies set into churned cultured butter.
$27
Pre-launch
Release notes on the Cellar List.
Pre-launch: we're not taking orders quite yet. Add pieces to your case and it will be held for you — join the Cellar List for first notice when we open.
Cold Cellar / ships chilled
Ships chilled and must be kept refrigerated. Recipes, packaging and validated shelf-life vary by product — final storage and shelf-life instructions will be confirmed on the product label before release.
- Origin
- Producer details will appear when verified
- Batch
- TBC · PRE-LAUNCH
- Pairing
- Chablis, premier cru
- Batch size
- Made in small released batches
- Keeping
- Ships chilled and must be kept refrigerated. Final storage and shelf-life instructions will be confirmed on the product label before release.
- On the palate
- Savoury depth rather than saltiness — the umami hits before the fish does.
Where this dish comes from
Salted anchovy descends from garum, the fermented fish condiment used across Roman cooking and traded widely in sealed jars. When large-scale production faded, the salting tradition itself continued along the Mediterranean coasts through the Middle Ages.
Butter as a preserving medium is a northern counterpart: before refrigeration, potting fish or shellfish under clarified butter was a standard way of keeping them through a season — the ancestor of potted shrimp and of this jar.
Anchovy butter — beurre d'anchois — is a compound butter of the classical French repertoire and remains a staple pairing for grilled meat and toast.
How we make it
Extended curing changes the character of the fillet: under-cured anchovy stays firm and fishy, while a long cure lets proteins break down into a nuttier, rounder flavour.
The butter is churned from ripened cream, giving a mild lactic tang that keeps the anchovy from reading as pure salt.
Salt-cure, then butter-set
12 months cure
- 01Spring anchovies layered in salt in wooden barrels and weighted for twelve months.
- 02Hand-boned under cold running water, then dried on linen.
- 03Folded into cultured butter churned from 48-hour ripened cream.
- 04Packed and blast-set so the fillets stay suspended rather than sinking.
Room temperature on hot toast, or melted over a steak at the last second.
THE INGREDIENT LEDGER
Every defining ingredient, named where we can: what it is, and what it has meant to the people who kept it. Producer and sourcing details will appear here as they are verified.
Cultured cream butter
- Provenance
- Producer details will appear here when verified.
- History
- Normandy butter has been graded and prized since the eleventh century; culturing predates refrigeration and was the way cream was kept sweet.
Recipes, packaging, storage instructions and shelf-life vary by product and validated production method. Follow the instructions on the label; keep chilled items refrigerated.
