Description

This Is the Style of Salt I First Tasted on Mount Athos. the Salt the Monks Make for Themselves So They Can Be Self-sufficient. We Have Remained True to the Over 1,600 Year Old Athonite Tradition and Maintained the Process Even as We Have Updated the Equipment by a Few Centuries. Each Harvest Comes From a Blend of 14 Different Locations Across the Cold, Clear Waters of Marblehead, Massachusetts, Just a Few Miles North of Boston. as the Salt Is De-watered We Are Constantly Testing It, Balancing It With the Other Naturally Occurring Mineral Mixtures of the Different Seawaters From the Marblehead Coast, Like a Fine Blended Scotch, a Meritage Wine or a Pauillac Bordeaux. and Like a Fine Wine, Our Salt Has Seasonality. Because of Varying Algae and Plankton Content During the Year Our Salt Has a Seasonality Unique to Small Hand-crafted Batch Salts. Our Summer, Fall, Winter and Spring Salts All Have Slightly Different Tasting Notes.

Buy It by the Ounce, the Quarter Pound, a 7 Ounce Chefs Jar That Will Live on Your Stovetop or the Large 2.5 Pound Chef’s Jar. You’d Be Surprised How Many Have Decided That the 8 Pound “Create Your Own Dead Sea” Jar Makes a Good Wedding, Anniversary or Birthday Present.

Stay Salty!