Ben Jacobsen knows his product down to the granular level.
Before starting Jacobsen Salt Co., he spent two and a half years in Denmark learning about salt production and traveled up and down the Pacific Coast hand-collecting and testing saltwater samples. Once he settled on the pristine Netarts Bay in Northern Oregon, Jacobsen designed a multi-step harvesting system for his sea salts. Ocean water is cooked down in custom pans and excess minerals are boiled off, resulting in a delicate, crisp sea salt with no bitter aftertaste. With every flake of salt carefully graded and sorted by hand, it’s no wonder that Jacobsen’s salts are favored by chefs.