Salt Pig
We like to try cool salts, like Maldon, because of it’s irregular shape that leads to multiple interesting textures. But that’s an expensive finishing salt, so it needs to be kept without clumping. From everything we have researched, the consensus is that storing salt like this in a salt pig is the best. You want one with an interior that is unglazed in order to absorb moisture and prevent clumping. And you want the exterior to be glazed to prevent scratching and chipping.
Find at:
SurLaTable.com
Written by:
Dr. Terra Caudill
Photo Credit:
Dr. Terra Caudill