Ave Racine | š Cured Carrots - Juniper & Black Pepper 50g
DETAILS
ORGANIC -Ā VEGAN
Ā
Fermented and matured in the AveāÆRacine workshop in Marseille, these carrots are seasoned with cracked pepper and crushed juniper berries, lending them both bite and a resinous, aromatic lift reminiscent of gin. The texture is tender yet toothsome, the taste tangy and savory with just the right hit of spice and woodland warmth.
Perfect with a glass of natural wine, a bold cheese plate, or tucked into a sandwich that needs a little magic. A living product that blurs the lines between pickle, preserve, and delicacy. This is fermentation as craft, and AveāÆRacine is doing it with serious style.
One of our team members first discovered the AveāÆRacine project from Marseille through their Ulule crowdfunding campaign. We joined the adventure in October 2024, drawn by their bold vision, and we werenāt the only ones...
The campaign was such a success that AveāÆRacine had to expand into a new workspace just to meet demand.
A first batch of products delivered earlier this year, exclusively for their earliest supporters. The first bites won us over instantly. And as if by chance, one of the AveāÆRacine founders happened to be in Berlin and paid us a visitāa serendipitous meeting that sealed the connection. Today, weāre thrilled to finally share this discovery with you.
Origin & Process:
100 x less water is needed to produce 1kg of carrots than 1kg of pork
100g of sausage is worth 3km of petrol-driven car
40% of French people want to eat more plant-based products
54% of consumers want to buy directly from producers / locally
Crafted in Marseille by AveāÆRacine, these organic carrots are salt-aged and gently cured, then finished with powerful aromaticsāgarlic, Sichuan pepper, star anise, paprika, and chiliĀ . The result is a carrot that sings with spice and depth, preserved naturally and without shortcuts.
AveāÆRacine is a fermentation-forward kitchen rooted in Mediterranean tradition and innovation. Based in Marseille, their philosophy combines local, seasonal produce with global flavorsāmastering the art of fermentation and vegetable-aging in small batches for maximum intensity.