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Sel Marin de Guerande Grey Sea Salt

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The French are the first known to harvest sea salt; records age back to the 7th century and to this day they still hand harvest it in the same traditional “Celtic” way. Salt is harvested by drying seawater in shallow pools. As the water evaporates, the remaining salt is moved around with salt rakes and formed into small pyramids. It is the top of the salt pyramid that dries first and is considered the best.

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The moist salt underneath the top layer is the unrefined and unprocessed coarse grey salt. High in minerals and full of flavor, this grey salt is an inexpensive way of using an excellent sea salt in the cooking process. Sprinkle on meats before grilling or roasting. Try in place of standard salt to improve on the flavor of many dishes.

More Uses: 

Salt Cured Egg Yolk: Surround egg yolks with 1/4 inch of salt and cure covered in fridge for 7 days. Brush off excess salt and wrap in cheesecloth to dry in the fridge for another 7 days. Use as a Parmesan cheese substitute by grating over salads, pasta, and proteins.

Salted Chocolate Chip Cookies: Sprinkle over your favorite chocolate chip cookie recipe.

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