White Truffle Flake Salt
White Truffle Flake Salt
The splurge in the pantry. Jacobsen's flake salt with ground Italian white truffle and a white truffle tincture, which is where that deep, earthy perfume comes from the second the lid comes off. A little goes a long way: beef tenderloin, grilled asparagus, soft scrambled eggs, and a bowl of popcorn on a night in, which may be its finest use.
The salt comes from Netarts Bay on the Oregon Coast, just south of Tillamook. Ben Jacobsen tested 27 spots along the Oregon and Washington coasts before settling there, partly because the oysters in the bay filter the water before it ever reaches the pans. Jacobsen Salt Co. has been at it since 2011, the first company to harvest sea salt in the Pacific Northwest since Lewis and Clark's salt works in 1805.
2.46 oz glass jar, about 2.25 by 2.75 inches. Keep the lid tight so the aroma holds. Best within two years.
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