Curing Room

To be lit while the lard is rendering.

Pork is sweet, heavy, and intensely rich. From a thick- cut chop to a slow- smoked belly, the rendering fat releases a thick, dense cloud. If you burn something fruity or floral to cover it up, you're going to ruin the meal. You don't perfume pork; you surround it with cold woods, bitter herbs, and dry smoke. This blend is formulated to ground that heavy sweetness and give the room the sharp, cool atmosphere of an old smokehouse. 

Acids & Cuts (Lemon, Red Berry): The sharpness of cold lemon acts like a razor blade through fat. It immediately cuts the heavy, grizzly fog of sizzling bacon or roasting lard, so the richness doesn't overwhelm the room. The faint bitter snap of red berry mimics a tart currant glaze, waking up your palate. 

Forest & Astringents (Balsam, Evergreen, Herbal): The bitter resinous of balsam and evergreen bring a cold, woodiness to the room. It catches the sweet, heavy scented pork, layering it with a wild freshness that makes the meal feel rustic rather than greasy. 

Smokehouse Floor (Sandalwood, Patchouli, Tonka, Incense): The dry resinous incense and sandalwood mimic a smoldering hardwood fire. The earthy patchouli and sweet tonka lock onto the rich, savory juices of the meat. It turns your kitchen into a stone - walled curing room - cold, cured, and entirely unbothered. Eat up. 

5oz