Walker Feed Co.
This summer I spoke with Nancy from JQ Dickinson Saltworks at Fancy Food Show, but I have been low-key stalking them since they won best food product made in the south from Garden & Gun Magazine in 2015. They have been harvesting sea salt from the ancient Iapetus Ocean trapped underneath the mountains of Appalachia for seven generations.
Made in Malden, West Virginia by J.Q. Dickinson Salt-Works. Free of contaminants and heavy metals. Processed naturally using the power of the sun and gentle mountain breezes.
This trio of salts gives you the true flavor of Appalachia. The plain heirloom is the most versatile and will become a staple in your kitchen.The applewood salt is smoked over local apple wood for 3 days to give it a soft, sweet smoky flavor that still allows the unique characteristics of our salt to come through. For the ramp salt, a local forager harvests the ramps (wild mountain onions) then they are mixed them into the heirloom salt to infuse the flavor.
(3) 1-ounce jars
All salt is not created equal. These superb salts add an amazing amount of flavor to a variety of dishes, your food will taste naked without them. I use the smoked salt on tomato soup, the heirloom salt on ice cream (yes, really) and fresh summer vegetables, and the ramp salt (my favorite!) on egg dishes, sautéed mushrooms - just about any savory dish. Generous portions that will last you a good while!