Has a nice smoky cayenne bite and brown sugar richness. Great for pork and beef
Dill, Thyme, and lemon notes make this one a keeper. Great on shrimp, too!
A little bit of Buffalo kick (but not too much!), rosemary, sage and other good stuff make this one a winner for wings or grilled chicken
Looking for the fluffiest muffins around? Try these, right from our own kitchen! Raspberry and Limoncello remind us of warmer days.
Also, if you're looking for a great dip to serve at your gatherings, we have one! Chef Laurie Lufkin's recipe for Spicy Misery Island Blue Cheese Chicken Dip makes two big trays of delicious, creamy, spicy, cheesy dip.
Laurie is a nationally acclaimed chef and baker and has received numerous awards.
She has regularly competed nationally as a finalist in the Pillsbury Bakeoff and as part of her colleague Doug Keiles' "Ribs Within" team at the World Food Championships.
Around here, we are most proud of her perennial awards at the Topsfield Fair and of her nomination by Yankee Magazine in 2011 as "The Best Cook in Town", but we might just be biased and want to keep her to ourselves.
Laurie grew up on the Essex River, where her much beloved parents, George and Sue owned and operated a busy marina. She knows the tastes, flavors and seasons of this part of the world better than anyone, and we're proud to have her with us.
She will be joining us on a regular basis to provide tips and ideas for enjoying your Salter's Point Provisions products. Thanks, Laurie!
Order our coastal themed decor, art prints, tote bags and navigation-inspired items at the link below. Have a favorite location you'd like to see on our designs? Send us an email at email@example.com for more information!
Every salt we make is from water harvested locally near incoming high tide from low-population areas on Cape Ann and handcrafted on Salter's Point in Beverly, MA.
Each batch is numbered, as the flavor of the salt will vary from batch to batch and season to season based upon the aquiflora and temperature conditions present at time of harvest.
Whether you choose our small-batch sea salt or the wonderful Fleur de Sel ("Flowers of the Sea" finishing salt, crystallized formations gently lifted from the surface of curing salt batches and dried in the sunlight), we hope you enjoy the flavors of Cape Ann in your own home.
If you are interested in including our products in your commercial recipes or offering them for sale to your customers, please contact us for more information.
Jeannine grew up in Essex, MA and moved to Salter's Point in 2014. Upon learning the history of our home (originally built as a summer cottage for workers who harvested salt from the marshes for salt cod processed across the river in Beverly Harbor), we wanted to bring the craft of saltmaking back to Salter's Point in Beverly, MA.
You will find that handmade sea salt has a different texture than store-bought, and that it holds onto a little bit of moisture. This is normal.
Your unseasoned salts are best left in a small open dish or “salt cellar”, where you can grab a pinch and sprinkle by hand. However, during humid stretches of weather, you may prefer to keep them in a tightly sealed container as they will pull a lot of moisture from the air and become more difficult to work with.
Your salt can be dried by placing in in a thin layer on a baking sheet and placing it in the oven on the lowest ("warm") setting for an hour or so until you achieve desired consistency.
Try doing a little taste test with your regular salt, then try ours. You'll notice the depth of flavor.
Recipe ideas, products you'd like to see, stories and photos about your visits to Cape Ann - we'd love to hear all about it!
Please email us at firstname.lastname@example.org or see the Contact section below for more information
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