- October 9, 2016
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Q&A with Saltpig Seasalts
Today we introduce you to The Salt Pig. I stumbled upon them at Haddington farmer’s market and boy was I glad. Jim was there with his best chat and convinced me to buy not one but three different flavours, a choice I definitely don’t regret. We’ve used the salts in and on all sorts of food. They make a great seasoning on steak. Here Jim answers a few questions and tells us a little bit more about Salt Pig.
Who are you and what do you produce?
I am Jim Anderson The Salt Pig is a blend of coarse but small grained Portugese Sea Salt with mixed with quality herbs and spices. I also make a range of various meat seasonings.
How long have you been in business?
I have been in business with The Salt Pig for just over 2 years now.
What’s the story behind the product, why did you decide on flavoured salts?
It all started by chance actually. I was selling locally produced Rapeseed Oil and most people sample using bread. So I started to do small trays of dried basil, sea salt, rapeseed oil with half fresh cherry tomatoes on top. The tomato juices weep out and the combination of tastes is mmmm. So many people were asking to buy the salt the tomatoes where in and because of that I decided to experiment. The result of which is what you see here today.
How do you make your products?
Suffice to say a combination of a good quality salt and quality herbs and spices are ALL hand blended. Each tube, pack and jar is hand mixed individually before packaging.
What makes you stand out from other similar products?
It would have to be the fact each pack is hand blended and are identical in herb and spice content. We also pride ourselves in having no E`s or allergens in our products.
We also have a new range of sea salt and organic herbs just added plus a new roast potato seasoning being launched early February. So keep your eyes peeled.
What’s the best way to serve your products?
Add to any food to enhance the taste. They work particularly well when added to your breadmaker, soups, stews, casseroles, pasta etc. and can be rubbed on meats and fish – we agree with all of these! In fact we add our salts to just about anything.
What food is best served with your product?
Your only limited by your imagination. We challenge you to add it to anything and see what you think.
How do you decide what flavours to make?
I cook a lot so I experiment with lots of different dishes sometimes as many as 5 or 6 different mixes until I feel the blend is right. I then hand out samples at events to get feedback, if it’s all good it goes into production. One example, which is just about to be launched, is potato seasoning looking at some of the products on the market, some contain E`s or Allergens and some contain wheat but you won’t find any of that in mine.
What’s your favourite product you make and why?
Has to be the Steak Rub no salt only pure chili, basil, garlic and rosemary on minutes steaks. It might only have 4 ingredients but it already has a lot of fans.
Where can we buy your product?
A list of current stockists is available on my website with new retailers coming on board regularly.
Well if that hasn’t convinced you to buy some, I don’t know what will. Thank you Jim for answering our questions and telling us a bit more about your product. We love our salts and the garlic salt makes great garlic mushrooms. We can’t wait to try out the new flavours and if you give them a try please let us know 🙂
Current home: Edinburgh, Scotland, She loves holidays, him, good food, cooking, baking, wine,