Because we made the Worcestershire too.
Ingredients: Sea Salt, Organic Shallots, Housemade Worcestershire Sauce (fermented over 6 months).
Most people have a bottle of Worcestershire in the back of their pantry. We made ours from scratch and fermented it for six months. Then we turned it into a salt.
That's the whole story, and it's why this one hits differently. The deep, tangy, umami complexity that Worcestershire is known for gets concentrated and married to organic shallots and meticulously sourced sea salt, creating something that tastes like it took a long time to make. Because it did.
This is the salt for steaks and burgers, the one you stir into a pan sauce at the last minute, the one that makes a simple roast chicken taste like you really thought about it. Shake it over eggs, fold it into mashed potatoes, use it anywhere you want serious depth without a recipe. It's bold, it's savory, and it's been worth every single day of the wait.
Made by hand in small batches in Oregon, because real flavor can't be rushed.
Tasting Notes: Savory · Tangy · Umami · Bold · Complex
How to Use: Season steaks, burgers, salmon, and lamb before and after cooking. Stir into pan sauces and gravies. Shake over eggs, roasted potatoes, or rice. Mix into marinades, meatballs, or meatloaf. Fold into mashed potatoes or stir into soups. Use anywhere you want a deep, slow-built flavor in seconds.
Because we made the Worcestershire too.
Ingredients: Sea Salt, Organic Shallots, Housemade Worcestershire Sauce (fermented over 6 months).
Most people have a bottle of Worcestershire in the back of their pantry. We made ours from scratch and fermented it for six months. Then we turned it into a salt.
That's the whole story, and it's why this one hits differently. The deep, tangy, umami complexity that Worcestershire is known for gets concentrated and married to organic shallots and meticulously sourced sea salt, creating something that tastes like it took a long time to make. Because it did.
This is the salt for steaks and burgers, the one you stir into a pan sauce at the last minute, the one that makes a simple roast chicken taste like you really thought about it. Shake it over eggs, fold it into mashed potatoes, use it anywhere you want serious depth without a recipe. It's bold, it's savory, and it's been worth every single day of the wait.
Made by hand in small batches in Oregon, because real flavor can't be rushed.
Tasting Notes: Savory · Tangy · Umami · Bold · Complex
How to Use: Season steaks, burgers, salmon, and lamb before and after cooking. Stir into pan sauces and gravies. Shake over eggs, roasted potatoes, or rice. Mix into marinades, meatballs, or meatloaf. Fold into mashed potatoes or stir into soups. Use anywhere you want a deep, slow-built flavor in seconds.
