The Bespoke Blog - The Stories Behind the Products

Learn more about the local and regional handmade goods we stock online and in our boutique store in Downtown Truckee, CA.

The new face of salt: Jacobsen Salt Co.


  "It is a true saying that a man must eat a peck of salt with his friend before he knows him." -Miguel de Cervantes, Don Quixote   Artisan salt-making doesn't sound like the most exciting trend-- until you taste the difference. Delicate, flaky and bright, a pinch of Jacobsen's Salt might just change the way you think about this tabletop staple.  Portland's Jacobsen Salt is at the forefront of the latest development in the slow foods revival: a return to traditional methods for gathering salt from natural waters. In 2010, founder Ben Jacobsen left a career in software to pursue a more hands-on way of life and livelihood. Inspired by a vial of handcrafted English salt he acquired while studying in Copenhagen, Jacobsen decided to find out what the Oregon waters had to offer. Hand-harvested from Netarts Bay, his salt captured the attention of the local food community before garnering a national audience.  From dark chocolate brownies and caramel to creative ice cream flavors and salt-crusted potatoes, these days salt plays more than a supporting role in a wide range of dishes.  In Cervantes' time, "a peck of salt" shared between friends was a gesture of hospitality, not to mention a vital means of food preservation. Today, traditionally-harvested finishing salt is more than a gesture toward bygone days. It's an essential ingredient for the whole-foods table, and one worth exploring for yourself.

"It is a true saying that a man must eat a peck of salt with his friend before he knows him." -Miguel de Cervantes, Don Quixote

Artisan salt-making doesn't sound like the most exciting trend-- until you taste the difference. Delicate, flaky and bright, a pinch of Jacobsen's Salt might just change the way you think about this tabletop staple.

Portland's Jacobsen Salt is at the forefront of the latest development in the slow foods revival: a return to traditional methods for gathering salt from natural waters. In 2010, founder Ben Jacobsen left a career in software to pursue a more hands-on way of life and livelihood. Inspired by a vial of handcrafted English salt he acquired while studying in Copenhagen, Jacobsen decided to find out what the Oregon waters had to offer. Hand-harvested from Netarts Bay, his salt captured the attention of the local food community before garnering a national audience.

From dark chocolate brownies and caramel to creative ice cream flavors and salt-crusted potatoes, these days salt plays more than a supporting role in a wide range of dishes.

In Cervantes' time, "a peck of salt" shared between friends was a gesture of hospitality, not to mention a vital means of food preservation. Today, traditionally-harvested finishing salt is more than a gesture toward bygone days. It's an essential ingredient for the whole-foods table, and one worth exploring for yourself.

 This handmade wooden spoon is crafted from cherrywood in Pennsylvania by a family-run business, while the glass salt cellar (also handmade in Portland) has a touch of color that makes it pop. Simple and elegant on the dining table or next to the stove.

This handmade wooden spoon is crafted from cherrywood in Pennsylvania by a family-run business, while the glass salt cellar (also handmade in Portland) has a touch of color that makes it pop. Simple and elegant on the dining table or next to the stove.

 In addition to the pure flake varieties, Jacobsen's also carries several infused salts, like Smoked Ghost Pepper, Pinot Noir and Blanc, and Vanilla.  Try these flavor combinations:  *Pinot Noir: Pair with steak, portobello mushrooms, burgers and anything you'd pair with a glass of Pinot!  *Pinot Blanc: Pair with fish, pasta, chicken, or anything you'd pair with a glass of white wine.  *Vanilla: Pair with caramel ice cream, chocolate chip cookies, brownies, and even seared scallops!

In addition to the pure flake varieties, Jacobsen's also carries several infused salts, like Smoked Ghost Pepper, Pinot Noir and Blanc, and Vanilla.

Try these flavor combinations:

*Pinot Noir: Pair with steak, portobello mushrooms, burgers and anything you'd pair with a glass of Pinot!

*Pinot Blanc: Pair with fish, pasta, chicken, or anything you'd pair with a glass of white wine.

*Vanilla: Pair with caramel ice cream, chocolate chip cookies, brownies, and even seared scallops!