Sealed, numbered and signed by the hand that made it.
THE SMOKEHOUSE
Roasted marrow, smoked over oak, whipped into butter with parsley and shallot.
$39
Marrow is arguably the first luxury food. Cut-marked hominin bone assemblages show deliberate marrow extraction more than two million years ago, and the calorie density of marrow is one of the leading explanations for how our ancestors afforded such large brains.
In the historical European kitchen it never left: medieval marrow tarts, Victorian marrow bones served upright with a long silver spoon and a napkin, and the beurre composé tradition that turns any rich fat into a sauce that keeps.
Fergus Henderson's roast bone marrow and parsley salad at St. John — first served in 1994 — is the single most influential plate in modern British cooking and the direct inspiration for this jar. Anthony Bourdain named it his death-row meal.
Overnight soaking in salted water is what keeps the marrow ivory rather than grey; it draws residual blood out of the bone.
We smoke after roasting, in a chamber that is cooling rather than firing. Marrow at full smoke heat renders to liquid and loses everything.
Roast, smoke, whip
4 hours
A spoonful melted onto steak off the grill, or stirred into risotto at the end.
Every defining ingredient, named: who grew or caught it, where, when it was taken, what it has meant to the people who kept it, and what it does for you.
Winter 2025
Cut fresh at blending, winter 2025
Nutrition figures are typical values for the ingredient itself and are given as a guide, not as a dietary claim. Harvest dates refer to the batch printed on your lid.
