🥕🍓🥒 Orders placed today will be available the week of June 12th. 🥕🍓🥒
Delivered and billed weekly. You can skip, cancel, or modify your order at any time.How Do Subscriptions Work?
Made with Spanish Rosemary, this is one of Syracuse Salt Co's most aromatic salts. It has earthy, aromatic notes reminiscent of the holidays and a Sunday roast. It's super versatile and adds flavor to just about any dish from soups and sauces to roasted potatoes and vegetables.
Many commercially produced salts are mass produced using artificial brines, meaning water from oceans and lakes is pumped into underground salt beds. This can be extremely harmful to soil and farmland as the salt sucks up water, causing plants to dry out. Not to mention, seawater nowadays contains many pollutants, including microplastics, which often find their way into the salt that is produced. Due to this, nearly 94% of salt worldwide contains traces of microplastics. Yes, that means humans are consuming hundreds of microplastics annually!
Syracuse Salt Co. spent 4 years pursuing, researching, and testing different salts to create the perfect flavors and textures for their products. They use a natural brine well more than 280 feet underground for their clean, crisp salt. The brine comes from the deep waters flowing below ground from the South of Syracuse, dissolving salt along the way like it has for thousands of years. In order to produce their salts, they evaporate the water slowly, leaving behind a pure, snow white flake full of minerals. It is sifted to a uniform size and individually hand packed for freshness. Because the salt comes from a well, there is no risk of micro plastics as with many commercially made sea salts.
Your selected harvests will be delivered and billed weekly. You can skip, edit, or add to your order at any time.
Billing takes place on Thursday evenings and you'll receive a weekly notification.
Complete your weekly subscriptions with add-on favorites like grass-fed butter, sourdough bread, kimchi, granola, and more.
Edit your orders before Friday at 12am to make changes to your upcoming harvest!
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