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Oryx 4up Gift-Wine Salt

Oryx 4up Gift-Wine Salt Zoom

Oryx 4up Gift-Wine Salt

Contents:


1x Mini fine desert salt bag


1x mini grinder desert salt


1x mini grinder smoked salt


1x mini grinder wine salt


 

SKU: ORYXS181

Availability: In stock

R190.00
Product Description

    Details

    DESERT SALT FROM THE KALAHARI

    Oryx Desert Salt is a natural, crystal-white salt – unrefined, sun-dried, and free from additives and preservatives.

    This salt contains the essential, natural minerals and trace elements, in the correct balance, for your body to absorb and utilise for optimal functioning, vitality and health.

    It is harvested in a sustainable manner from a remote and pristine area of the vast Kalahari Desert in South Africa. Here, salt water from an ancient underground lake, fed by subterranean streams, is laid to rest on a pan, sun-dried and harvested.

    Oryx Desert Salt is committed to supplying an ethically harvested, sustainable and renewable desert salt that has an exceptional taste, and enriches the flavour of your food.

Additional Information

    Additional Information

    Preferred Preperation

    MEET THE MAN WHO SMOKES ORYX DESERT SALT!

    Sean Hormann strides towards us accompanied by his 4 rescue dogs all of indeterminate breeds.  He turns back to call encouragingly to his newest dog, a small tobacco-brown 6 week old puppy. It’s stumbling about unsteadily and is now wavering uncertainly on its short little legs, stuck on the verandah, unable to follow Sean as boisterously as the others. We’ve arrived at noon on this drizzling misty day at the Aphrodisiac Shack Smokehouse Deli to talk about how Sean smokes Oryx Desert Salt and why he favours it for curing his meats. 

    A trained chef with 30 years experience in the food industry, Sean learned how to smoke food by apprenticing himself to a well-known Somerset smoker in the UK, Brown & Forrest, famous for their smoked eel and trout – and he’s been smoking ever since for the last 15 years. He has built his own smoking ovens himself on his smallholding. One is a cold smoker, the other for hot smoking. Cold smoking means infusing food with a smoke flavour without applying heat – this type of smoking is typically at below 14°C and is used for foodstuffs such as butter, chocolate and olive oil. Foods that are hot smoked are trout, bacon and duck. 

    Sean tells an amusing story of how his young daughter once introduced him to her class on a ‘father’s career day’ at school as: “this is my dad Sean. He smokes just about anything!”

    SMOKED ORYX DESERT SALT

     

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