Meyer lemons
- Provenance
- Producer details will appear here when verified.
- History
- Salt-preserved lemons are Moroccan and Levantine kitchen bedrock, carried west along the Maghreb trade roads a thousand years ago.
Sealed, numbered and signed by the hand that made it.
THE FARM
Salt-Preserved Meyer Lemons
Quartered, packed in their own juice and salt, turned weekly for three months.
$19
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.
Pantry / shelf-stable
Intended as an ambient-storage item. 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
- Assyrtiko
- Batch size
- Made in small released batches
- Keeping
- Intended for ambient pantry storage. Final storage and shelf-life instructions will be confirmed on the product label before release.
- On the palate
- Intensely floral, salty, with the bitterness gone entirely.
Where this dish comes from
Preserved lemon is North African in origin and very old, described in medieval Arabic cookery manuscripts. The technique spread with the citrus trade across the Maghreb and into Sicilian, Persian and Indian cooking, where salted citrus plays a similar role.
It is a pure salt cure with no cooking, vinegar or sugar: salt draws juice from the rind, the juice becomes a brine, and the brine slowly converts the pith's bitterness into something floral.
Preserved lemon is a foundational ingredient of North African cooking and has become widely used across many modern kitchens.
How we make it
Thin-skinned lemons are used for lower bitterness, and no water is added, so the resulting brine is thick, aromatic and worth keeping on its own.
A long cure is needed before the rind softens fully and the pith loses its bite.
Salt cure in own juice
3 months
- 01Lemons cut in quarters to within a centimetre of the base and packed hard with salt.
- 02Pressed into jars until their own juice rises and covers them entirely.
- 03Turned once a week for three months as the rinds soften and the brine thickens.
- 04Sealed with a bay leaf and a strip of fresh peel.
Rinse, discard the flesh, and slice the rind into anything that needs lifting.
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.
Sea salt & bay
- Provenance
- Producer details will appear here when verified.
- History
- Salt alone does the work — no vinegar, no water. The fruit ferments in its own juice, exactly as it has for centuries.
Recipes, packaging, storage instructions and shelf-life vary by product and validated production method. Follow the instructions on the label; keep chilled items refrigerated.
