The tasting menu

36 hours cure · 11 hours smoke · Made in small released batches

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.

Room temperature, sliced on the bias, with rye and cultured butter.

WHAT GOES IN: Wild-caught salmon · Coarse Atlantic sea salt · Unrefined raw cane sugar · Crushed juniper berries · Lemon zest · Alder smoke

6 months maturation · Made in small released batches

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.

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

WHAT GOES IN: Sardines · Extra virgin olive oil · Sea salt · Bay leaf

18 hours soak · 4 hours braise · Made in small released batches

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.

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

WHAT GOES IN: Corona (judión) beans · Extra virgin olive oil · Garlic confit · Bay leaf · Sea salt · Their own cooking liquor

40 minutes over embers · Made in small released batches

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.

With anchovy and garlic on grilled bread, or folded through eggs.

WHAT GOES IN: Piquillo-style peppers · Their own roasting juices · Extra virgin olive oil · Sea salt

Under 4 hours field to jar · Made in small released batches

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.

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

WHAT GOES IN: San Marzano-type tomatoes · Basil leaf · Sea salt

5 hours · Made in small released batches

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.

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

WHAT GOES IN: Wild mushrooms · Shallot · Madeira · Mushroom stock · Butter · Thyme · Sea salt and black pepper

12 hours cure · 10 hours confit · Made in small released batches

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.

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

WHAT GOES IN: Duck legs · Rendered duck fat · Sea salt · Garlic · Thyme · Bay · Black pepper

3 hours smoke · 6 hours reduce · Made in small released batches

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.

As it is, with pasta and nothing else. It does not want help.

WHAT GOES IN: Vine tomatoes · Onion · Extra virgin olive oil · Bay leaf · Sea salt · Applewood smoke

48 hours · Made in small released batches

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.

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

WHAT GOES IN: Beef short rib · Red wine · Roasted beef bone stock · Onion, carrot, celery · Tomato paste · Thyme, bay · Sea salt, black pepper

1 day, start to seal · Made in small released batches

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.

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

WHAT GOES IN: Seasonal fruit (varies by release) · Unrefined cane sugar · Lemon juice · Occasionally: vanilla, bay or long pepper