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Salt Buyer's Guide

Salt Buyer's Guide

Each salt at Formaggio Kitchen bears the elements of its origins and brings unique nuance to any dish. Used as a rub or sprinkled on top just before serving, these salts are prized by chefs everywhere. Let us help you in selecting the right salt for the job.

  • Sea Salt: This is a common term referring to a salt collected as sea water evaporates. Most common sea salt will be bright white which indicates that it has been produced in a more industrial manner using indoor drying equipment rather than outdoor salt pans. These salts typically have bright, clean flavors and contain traces of many naturally occurring minerals including iron, zinc and magnesium.
  • Sel Gris: Unrefined, coarse organic sea salt from France (other countries too under a different name). The light grey to purplish color comes from minerals absorbed from clay lining the salt ponds. Hand harvested and considered by many to be the best quality sea salt available. Use for grilling and cooking. This salt is usually too moist to use in a grinder.
  • Fleur de Sel: Literally “flower of salt.” The young crystals that form naturally on the surface of salt ponds are hand harvested for this premium quality salt. A delicate texture and clean flavor make this salt ideal for finishing grilled meats and vegetables but is also perfect used to top baked goods or confections.
  • Hawaiian Sea Salt: The addition of volcanic red clay (alaea) or black clay enriches these sea salts with distinctive red or black colors. The Alaea salt is used in authentic Hawaiian dishes like poke, but these colored salts add a dash of drama as well as salinity to the dishes they top.
  • Danish Smoked Salt: Sea salt that is smoked over a variety of hardwoods including juniper, elm and oak. This salt adds a “bonfire” flavor to a range of dishes, and works especially well with roasts and grilled salmon. A little goes a long way.
  • Flavored Salt: Quality salts mixed with various herbs or truffles will bring added aroma and depth to your cooking. They also work perfectly as a finishing salt to elevate any number of dishes, from eggs to fish to vegetables.

Salt keeps well stored in a dry environment and away from odors. For rubbing, we like to use a salt mixture blended with herbs and spices. A grilled steak cries out for Profumo del Chianti while Vignalta was made for poultry. Try creating your own blend using a base of Ravida sea salt (or similar) and adding herbs and spices one at a time until you find a rub that works for you.


Formaggio Kitchen’s Best Bets

Here are a few all-time favorites that will make a perfect gift or treat for yourself. The items here are versitile and sure to delight!