Specialty Food Magazine

MAY-JUN 2013

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

Issue link: http://specialtyfoodmagazine.epubxp.com/i/123797

Contents of this Issue

Navigation

Page 17 of 103

Fleur de Sel Known as the "caviar" of finishing salts – use this for a trés gourmet touch. Murray River Flake* A delicious and gorgeous finishing salt, perfect for pasta, salads, anything! * These are not Sea Salts. Not all salts are Kosher. Peruvian Pink* Has a moist texture and hint of color, use this for salting fish or meats before cooking. Fumée de Sel® Sel Gris - Velvet Smoked over Chardonnay Oak barrels, this salt is savory with a hint of sweetness. French grey sea salt carefully stone ground - perfect for dusting snack foods. Trapani Ancient Ocean® Himalayan Pink* A hand-harvested Italian sea salt, commonly used to finish dishes or salt desserts. Cyprus Black Lava A stunning garnish. Sprinkle over white fish or chicken just before serving. Known for its gorgeous pink color & varied trace minerals. Looks great in a clear salt mill. Bali Pyramid Pyramid-shaped crystals add flair and crunch to your culinary creations. Alaea™ Traditional Red Hawaiian sea salt – ideal for seasoning or roasting meat. Pure Ocean® An exceptionally clean sea salt harvested from the Atlantic Ocean, ideal for everyday use. Yakima® Smoked over Applewood, this flakey salt brings a slightly softer smoke flavor to the table. SaltWorks is proud to produce all of our handcrafted smoked and flavored sea salts, right here in the USA. We are proud to celebrate over 12 years of being the most trusted source for gourmet salts! Kosher Certified Organic Compliant Sea Salt All Natural ® Optically Clean

Articles in this issue

Archives of this issue

view archives of Specialty Food Magazine - MAY-JUN 2013