Coarse Utah Rock Salt

Utah rock salt coarse, pure natural rock salt from North America in a coarse grain

Pure natural rock salt from the ancient primal sea in Utah, in a coarse grain. Mild, clear and mineral. We pack it in our workshop in Klingenberg am Main – the classic salt quality for the salt mill and salt crust.

How to use

A classic for the salt mill, salt crust, bread dough and fish in a salt crust. It seasons pasta water, brine and roasting salt and adds a clear accent to steak, chicken and root vegetables.

Important: store cool and dry. Pure salt without an anti-caking agent can clump when damp – simply let it dry out again and it loosens on its own.

Fish in a salt crust in 4 steps

1. Mix 2 kg coarse Utah rock salt with two egg whites and a little water to a damp, sandy consistency.
2. Fill a whole fish such as sea bream with herbs and lemon, place on a bed of salt and cover it completely with the salt mixture.
3. Bake at 200 °C for 30 to 40 minutes until the crust is firm and golden.
4. Break open the crust, lift out the fish and fillet it.

At a glance

• Coarse rock salt from Utah, North America
• Pure natural salt crystals from the ancient sea
• Suitable for the salt mill and salt crusts
• Packed in Klingenberg am Main
• Without flavour enhancers, anti-caking agents or additives

Goes well with

For the shaker and everyday cooking, use the Utah rock salt fine. A coarse German evaporated salt is the Luisenhaller Tiefensalz coarse, and for finishing on the plate our Fleur de Sel is ideal. You'll find more salts in our salt selection.

Frequently Asked Questions

What is coarse Utah rock salt?
Pure, coarsely ground rock salt from the ancient primal sea in Utah, North America. Mild, clear and mineral, without additives.

Utah coarse or fine – which should I use?
Coarse salt is ideal for the salt mill, salt crust and roasting salt. For even seasoning at the stove and in the shaker use the fine Utah rock salt fine.

What do I use coarse Utah rock salt for?
For the salt mill, salt crust and bread dough, for pasta water and brine, and as a roasting salt for steak, chicken and root vegetables.

Is the coarse salt suitable for the salt mill?
Yes. The coarse grain is ideal for standard salt mills.

Why does pure salt sometimes clump?
Because it has no anti-caking agent, pure salt draws together slightly when damp. Stored cool and dry it stays free-flowing.