amongst many of the country's top chefs. “Their reaction and support has been really positive and super important to our success,” says Jacobsen. “We’ve got a long way to go, but every single chef that we work with is incredibly important.”
But, what is it about Jacobsen Salt Co.’s product specifically that attracts so many prominent chefs? It could be that the salt is distilled from the waters of Oregon's Netarts Bay, which is home to some of the purest sea water in country. Or it could be that Jacobsen's production process goes to great lengths to filter out the calcium and magnesium that give most sea salts a bitter aftertaste.
“When you taste our salt, it’s a very deliberate flavor that you get,” he says. “The texture is very light and flaky, but at the same time, you can easily break up it up with your finger tips if you want smaller pieces. Also, the color is always brilliant white and is really striking on plated food.”
Six years in, Jacobsen Salt Co. now produces nine different types of salt, along with two varieties of honey, a number of salted candies and a growing number of seasonings. However, it’s still thethat the company started with with that continues to pave the way. With a product so simple, how is it that Jacobsen and his team have been able to set themselves apart? Jacobsen's answer may not be the most exciting, but it certainly is the most pure, just like the sea salt itself.
Awesome salt.
👍🏼 Hey Food& Wine- Check out this sea salt, harvested from the pristine & clean waters of Sitka, Alaska. Sitka is the wildest corner of the Pacific Northwest, not contaminated by big coastal towns, or California/Oregon/Washington pollution. Alaska Pure Sea Salt is legit.
Agree. I bought some on my last trip to Portland and it is excellent.
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