J.Q. Dickinson Salt

Nancy Bruns and Lewis Payne are seventh-generation salt-makers; one could say salt-making runs in their blood. They have returned to their family’s 200-year-old farm to harvest a rare salt from deep below the majestic Appalachian mountains of West Virginia. Their brine is naturally sourced from an ancient, untouched sea called the Iapetus Ocean (predating the Atlantic) trapped below the Appalachian mountains. Their salt is free of contaminants and heavy metals that may be found in other oceans.  Gleaned from the earth by an underground brine aquifer, the salt is then processed naturally using the power of the sun and gentle mountain breezes.  The result is a beautiful crystal that enhances the flavor of any dish. Suggested uses: Harissa roasted salmon, wild rice salad, roasted carrots, trout. From J.Q. Dickinson: The history of Appalachian salt is deeply personal to our family. Our Dickinson ancestors first drilled for brine in 1817, using a hollowed-out tree trunk for piping, and established our family farm along the Kanawha River a few years after. By the 1850s, there were hundreds of wells along the river producing more than three million bushels of salt per year, making the Kanawha Valley the largest salt producing region of the United States. In 1851, “The Great Kanawha Salt” was awarded “The Best Salt in The World” at the World’s Fair in London. Today, we are reviving our family’s salt-making tradition on the very same land where it all began.  Ingredients: Sea salt Made in Malden, West Virginia!