Cooking salt
Coarse sea salt
Hard, clear cubes raked off the floor of the crystallisers and left under cover for a season. For the mill, for salt crusts, curing and a pan of boiling water.
In stock · posted Tuesdays and Fridays
- Free UK post over £40, otherwise £4.50. Posted Tuesdays and Fridays.
- Not the best salt in your kitchen? We refund it. Keep the tub.
- For kitchens from £3.10/kg. Trade prices
Details
- Crystal
- Clear cubes, 1–3 mm
- Harvested
- July–September, raked from the floor
- Rested
- One season under cover at the mound
- Ingredients
- Sea salt. Nothing else.
- Last season
- 247 tonnes
Delivery and returns
Orders placed by 10:00 on a Tuesday or Friday leave that afternoon by tracked Royal Mail and arrive in 1–2 working days. EU and Ireland £12 flat. If you are not happy, tell us within 30 days for a full refund.
Packaging
Tubs are recycled card with a paper seal; refill bags are home-compostable. Nothing in the parcel is plastic.
About the coarse sea salt
Coarse salt is the working salt of the works and most of the harvest. Once the crystallisers are past saturation, salt falls to the floor day and night, and every week or so the rakers push it into long ridges, leave it to drain overnight and barrow it to the mound.
It spends a full season under cover there before it is screened and packed, which is why the salt you buy this year came off the floor last year. That rest dries it in the wind and lets the last of the bitter mother liquor run out.
It is hard enough for a grinder and pure enough for curing. Use it for pasta water, brines and salt crusts, or put it in a mill on the table.
Use it for
- A salt mill at the table
- Salt-baked fish, beetroot and celeriac
- Curing, brining and boiling water
The fine salt weighs the same bag to bag, which is all a bakery asks. We moved all our bread over in a week.
