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Black Truffle Salt

What's going on here: One of the best things we can do as a small business is listen to our customers. That's not to say we'll make anything and everything people are looking for, but we've had enough requests for truffle salt that we decided to look into how we can create something that's not only delicious but unlike what's already on the market. To do that we blended Trapani Sea Salt, handcrafted from traditional salt pans along the famous “Salt Road” in Sicily, with roasted garlic, Mediterranean oregano, and black truffle. The first weekend at market we sold this to an excited customer scoping out the booths 30 minutes before the opening bell, sold all but one jar during the market, and as we were packing up 15 minutes after market close a passerby stopped and asked "Hey do you have any truffle salt?" Sold. 

Ingredients: Trapani Sicilian Sea Salt,  Roasted Garlic, Mediterranean Oregano, Black Truffle.

How to use it: Any cut of beef, pork, lamb, game meat 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! 

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 (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.