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.
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