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What's going on here: Spend 6 hours every Saturday standing at a Farmers Market booth in the parking lot of a New Braunfels Biergarten and you start to think about Bavarian food. With some research and the help on an online translation service, our Gerwürzsalz was developed. And it's a new favorite of our customers, not just in New Braunfels. 

Ingredients: Kosher flake sea salt, crushed brown mustard seed, rosemary, roasted garlic, thyme, sage, and red chili flake.

How to use it: Any cut of beef, pork, or poultry including whole roasted chicken or turkey, or boneless/skinless cuts. Also great on roasted potatoes, sweet potatoes, hearty winter vegetables, or in a vinaigrette! PRIME RIB? This is your go to seasoning right here. 

Method: As with all of our salts, this can be used as a dry brine, basic seasoning salt, or finishing salt.

To Dry Brine: Apply generously (1/2 to both sides of cuts of meat, pork, or poultry ideally 6-24 hours prior to cooking. Transfer meat to a rack on a paper towel-lined baking sheet and refrigerate uncovered until it's time to cook. Remove meat from the fridge 45-60 minutes and let it rest at room temperature prior to cooking. This process will result in a dramatically improved flavor, texture, and residual moisture (juiciness) of your meat dishes. Check for seasoning after cooking and apply more if needed, to suit your taste.

To Season Seafood and Vegetables: Simply apply ½ to 1 teaspoons per serving prior to cooking. Add more to taste if needed prior to serving.

Vinaigrettes: Simply season to taste.