Finishing salt infused with aromatic Italian white truffles. Harvested from seawater off the Oregon coast based on evaporation techniques first used by early explorers at the turn of the 19th-century. (
The earthy, heady aroma of Italian white truffles meets a flaky sea salt hand-harvested from Pacific Ocean waters in Netarts Bay, near Tillamook, Oregon. The delicate salt flakes can be sprinkled on anything from meat and pasta dishes to popcorn.
To cultivate this white truffle sea salt, this Oregon company uses traditional evaporating techniques first perfected by the American expedition led by explorers Lewis and Clark in the early 1800s. After testing water in dozens of locations in the Pacific Northwest, the company chose Netarts Bay. Characterized by its clean waters, there are very few rivers and streams emptying into it, which means fewer pollutants and a higher level of salinity. It’s also home to some of the world’s best oysters, which act as natural filters.
With this aromatic, flavorful sea salt, just a little goes a long way. Use it as a finishing salt; add just a pinch to flavor dishes right before serving. The glass jar can be kept stored on your countertop, table, pantry, or spice cupboard, as long as the lid is tightly closed. Sprinkle it on everything from golden roasted potatoes to a grilled cheese sandwich.
The process of making these delicate flaky sea salt crystals takes this 3-person company a total of about 45 hours from start to finish. Seawater is hand-pumped into tanks and delivered to a nearby oyster farm. The seawater is then filtered to reduce calcium and magnesium elements, which can add a bitter aftertaste. The filtered seawater is then boiled and slowly evaporated for 25 to 30 hours. Salt crystals are removed by hand from the pan to dry before being weighed and hand-packaged in glass jars.
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