Natural Sea Salt Flakes, Handcrafted, Kosher, and All Natural Finishing Salt (2.47 oz)

Finishing salt can be ridiculously priced for what it is, Falksalt is surprisingly affordable! The container is a generous size with large flakes perfect for topping dishes. I crush mine just a bit so the flakes are smaller. Perfect for topping a salty sweet dessert, like brittle!

Perfect for baking and cooking. It’s add just enough flavor and you get quite a bit for the money. Will be purchasing again

This salt is on the pricy side but worth it. It’s very different and unique but I’m telling you, this redefines the flavor of salt. This stuff is crunchy and textural and we love using it on salads, pastas, bruschetta, and olive oil dipping sauces- it adds a whole new component and it’s fantastic. Definitely recommend trying it

Really like this product it taste really good and delicious on my carb black bean brownies are my Asag pieces with vegan cheese exclamation point only need a little should last a long time. Great product.

I’m a simple guy that loves eating a perfect steak. The keys to making a steak that tastes like it’s from your favorite high end steakhouse are butter, salt, and fond. You would be amazed at how great you can make even a bargain steak taste. Step 1: Temperature. Get your thickest skillet and get it preheating so the entire pan is ripping hot. Make sure your steak has rested for an hour to come to room temperature. Step 2: Salt and Sear. Make sure you’ve got some kosher salt evenly spread on every side of the steak. Without any lube, slap the steak onto your ripping hot skillet and LEAVE IT ALONE. No oil, no butter, and DON’T MOVE IT. Let it build up a quality brown crust. Once it releases a bit, flip it. Let it build up a crust on the other side and then sear the sides and fat cap. Step 3: Medium Rare. Cooking it any more than medium rare is a sin so keep an eye on it and bring the heat down to 50%-60%. Step 4: Butter. With the steak coming to temp it’s time to add a key ingredient, a liberal heap of grassfed irish butter. Slap it ontop of the steak and let it slowly melt into and around the meat. Step 5: Rest and Sauce. Once the steak hits 5-10° below 130°-135° pull it off the skillet and onto a cutting board. For the next ten minutes you’re going to make a sauce that will elevate the flavor profile of the steak to new heights. Bring the heat down to a simmer and add a healthy few glugs of dry red wine, a splash of balsamic vinegar, and a splash of lemon juice. Using a wooden spatula, scrape the seared steak bits off the pan and slowly mix the sauce. Once you’re able to make a pass with the spatula against the pan and the sauce stays parted on either side of a metal path, kill the heat and pour the sauce into a pouring vessel like a ramekin or measuring cup. Step 6: Salt and See God Himself. With your sauce made and the steak rested. Cut it perpendicular to the grain in 1/4”-1/2” slices. You should be greeted by cuts with a juicy pink center. Plate the slices of steak and add a few pinches of this finishing salt to the steak. Drizzle your sauce over the steak. After that first bite you should be doing a vigorous fork shake of approval followed by an aggressive MHMMM as the flaky salt bits crunch releasing an intense flavor. At this point you have made the end all steak. You will meet your maker and he will tell you that nothing you ever make again will compare to this moment. You have reached peak euphoria with peak steak as it melts away in your mouth, leaving you satisfied but forever yearning to experience this moment once more.

This salt is delicious 😋 better than any salt I've ever had and that's hard to say 🤔 I don't know what it is about this salt but 10/10

I used this salt and it worked perfectly with my salted caramel recipe. Nice and flaky.

This is a nice salt, but be aware that the flakes are thick. You can use it on certain foods, but will still want to go back to the 'finer' flake salt like Maldon for certain foods. Every salt has its use!