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With Lords of Salt, we bring together coarse sea salt with fresh local, imported and organic ingredients, infusing the salt with flavors of each ingredient by smoking with alder. It takes time and patience to make each jar, and which you can taste immediately.
Read more about tasting salt here
Our sea salt comes from the Nature Park Ria Formosa in southern Portugal. The salt is harvested by hand, organically, with wooden rakes. The harvesters have earned the Slow Food Award for Defense of Biodiversity, and hold certification from Nature et Progres.
Read more about the sea salt we use here
We are as proud of our ingredients as we are of the final product. Dagoba Organic Chocolate, from Ashland, Oregon, provides creamy, smoky, and rich chocolate flavors. Adelsheim Vineyard, in Newberg Oregon, lends Pinot Noir and Chardonnay. Fine, imported olives, Oregon-grown hazelnuts, and organic limes and peppers allow us to produce our quality product for you.
Listen to a radio interview with Saucy Mama about Lords of Salt here
Read more about the Dagoba Organic Chocolate here
Read recipes using our salts here
Read more about each of our finished salts here
Our Cinzento Sal Sea Salt, the base salt we use for all of our smoked salts
Pinot Noir Sea Salt
Olive Sea Salt
Chocolate Sea Salt
Serrano Lime Sea Salt
Chardonnay Sea Salt
Hazelnut Sea Salt, with chunks of Oregon hazelnut
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