The Butcher Salt
- Regular price
- $28.00 USD
A coarse French sea-salt blend with rosemary and thyme, made for savory cooking. Use Butcher Salt to season meat, roast potatoes and vegetables when you want salt and herbs together in one pinch.
Salt and herbs in one pinch is the French butcher’s secret, and the reason a simple roast tastes finished. Rub it on meat, or toss it with potatoes before they go into the oven.
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The particulars
Good to know.
- Maker / Brand
- The French Farm
- Origin
- France
- Category
- Salt & Seasoning
- Ingredients
Rogério Callegari, Founder
CLIENT NOTES
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A closer look.
A coarse French sea-salt blend with rosemary and thyme, made for savory cooking. Use Butcher Salt to season meat, roast potatoes and vegetables when you want salt and herbs together in one pinch.
What is butcher salt?
Sel du boucher is the coarse, herb-flecked sea salt French butchers use to season meat before it goes in the pan or the oven. This one is blended and packed in France by a small Paris company that has been mixing salts and spices for more than forty years: coarse sea salt with rosemary, thyme, sage and marjoram, in a wooden box with a tin frame that keeps it dry between uses. It is meant to be used generously and early — on a côte de boeuf before it rests, on a chicken before it roasts — rather than sprinkled at the table.
How to enjoy
- Season chicken, pork or beef before cooking.
- Toss with potatoes and olive oil before roasting.
- Add to vegetables, soups and slow-cooked dishes to taste.
How much to use
About a teaspoon per pound of meat, applied 30 to 40 minutes ahead if you can, so the salt has time to season through. The coarse grain crushes easily between the fingers or in a mortar; a grinder works too.
Details
- Net weight: 17.6 oz (500 g)
- Origin: France
- Packaging: wooden box with tin frame
Ingredients
Dried sea salt, rosemary, thyme, sage and marjoram.
Questions
How is it different from fleur de sel? Fleur de sel is a delicate finishing salt added at the table; butcher salt is a coarse seasoning salt with herbs, used before and during cooking. We explain the difference in fleur de sel vs. sea salt vs. kosher salt.
Can I use it on vegetables? Yes — potatoes, carrots and squash tossed with olive oil and a pinch before roasting are the classic case.
Who makes it? The French Farm, founded in Houston in 1997 by Gisèle Oriot to import the pantry goods she missed from France. The salt itself is blended and packed in France.
Pairs with
Flamingo Estate Heritage olive oil for roasting; Sal de Ibiza fleur de sel to finish. Try it in our pan-seared lamb chops. More finishing and seasoning salts.
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The Butcher Salt