Table/Tableware
Cherrywood Smoked Flake Salt
By Jacobsen Salt Co.
Jacobsen's flake salt, cold smoked over cherrywood until it tastes like the edge of a good campfire. $15.
Jacobsen's flake salt, cold smoked over cherrywood until it tastes like the edge of a good campfire. The flakes stay big and crunchy, so a pinch goes on at the end rather than into the pot: over grilled salmon, a tomato salad, or sliced peaches, which is the pairing that surprised us most.
The salt comes from Netarts Bay on the Oregon Coast, just south of Tillamook. Ben Jacobsen tested 27 spots along the Oregon and Washington coasts before settling there, partly because the oysters in the bay filter the water before it ever reaches the pans. Jacobsen Salt Co. has been at it since 2011, the first company to harvest sea salt in the Pacific Northwest since Lewis and Clark's salt works in 1805.
2.39 oz glass jar, about 2.25 by 2.75 inches. Nothing is added to stop clumping, so a little clumping is normal. Best within three years.
