Haunch

To be lit when the iron skillet is red hot.

Venison, wild boar, and aged beef don't ask. They are bloody, mineral - rich, and carry a deep, primal funk that will completely colonize a room. You don't try and civilize these meats; you flank them with heavy smoke, scarred leather, and bruised, dark orchard fruits. This triple- blend is formulated to match the raw, untamed weight of the hunt, raising the volume of the meal instead of hiding it.

Wood (Birch Tar, Juniper, Hickory Smoke, Amyris): This is the immediate slap of the smokehouse. The resinous crackle of birch and hickory smoke meets the medicinal bit of juniper. It wraps the meat in an atmospheric campfire crust before you even carve it. 

Overripe Orchard (Plum, Blackberries, Nectarine): This is the secret weapon for dark meat. The thick, bruised sweetness of plum and blackberry mimics a traditional, tart fruit reduction simmering on the back burner. Nectarine provides just enough sharp, culinary acid to pierce through dense marrow and heavy fats, waking up your tongue. 

Butcher's Bench (Musky Suede, Leather, Oakmoss): The floor of this blend is thick, weathered, and unvarnished. The heavy grit of suede, raw leather grounds the entire room. It makes your kitchen smell like an old timber cabin where knives are sharpened and wood is split. Sit down and eat.

5oz