Salt Pigs

I am a big fan of open salt containers.  As a Chef I go through a lot of salt!   I use French Fleur de Sel as a salt for most sautéing, fine for vegetable dishes, coarse for pan searing meat, fine pink Himalayan as a finishing salt. I love the Bonfire Smoked Salt from Greenman Gourmet in Avondale.  Using an open container means I can grab some with my fingers and distribute it evenly over my food.

I found an article on TheKitchn, a round up of them on Apartment Therapy’s wonderful site. They are beautiful but a bit pricy;


I had these made by an artist that is at Riverside Arts Market every Saturday; Wood Turnings by Jerry Vaughan.

Burled Wood Bowls