From well to jar, each batch of pure West Virginia salt that J.Q. Dickinson Salt-Works produces takes about five weeks to make. Brine is drawn from an ancient underground sea trapped below the Appalachian Mountains, dried in sun houses where the water evaporates and the salt crystallizes, then harvested by hand and jarred. This salt is naturally lower in sodium chloride and rich in beneficial minerals, which lend it a flavor unique to the region. No preservatives or artificial ingredients are ever added and the salt is free of heavy metals, which can be present in other sea salts.
One of the newest in the lineup is apple wood Smoked Salt, which is cold-smoked for three days over local apple wood. The flavor is subtly smoky, but never overpowering, letting the natural taste of the salt come through and complements rather than masks the flavors of whatever dish it is added to. Sprinkle salt onto sautéed vegetables, eggs, or salads to add a lovely hint of smokiness and depth.
J.Q. Dickinson Salt-Works Smoked Salt is available online at www.jqdsalt.com and in stores across the country. J.Q. Dickinson Salt-Works is a proud member of the Good Food Merchants Guild, national association uniting American craft food businesses to connect, convene and promote Good Food businesses of all sizes.
From her grassroots work at the Good Food Awards to her continued education at NYU’s Food Studies Master’s Program, Kate Malin brings an unparalleled passion for great food and good people.