Fennel, Then Smoke
Salt and brown sugar first, then toasted fennel and smoked paprika arriving together behind them.
Out now: Founders Batch
A pork rub first. Whole fennel seed toasted in a dry pan and ground the same morning, then mixed with salt, brown sugar, sweet Spanish pimentón, and ground ancho. The usual warm spice here is cumin, and fennel shares an anise register with stone fruit instead, so it carries pork toward an orchard rather than a desert. About a third of the tin is brown sugar, there to set a bark rather than to sweeten the meat.
Contains mustard.