Description
Halle (Saale) & Savannah Seasoning Blend:
100% natural. This is the Salt Table’s best-selling grinder blend with a twist. In this version, the base salt is from Halle (Saale), Germany, a Sister City with Savannah, Georgia, and home of the famous seide Salz. This blend is good on almost everything: steaks, as a rub, with olive oil, or mixed in ground beef for the best burgers ever. Also excellent on chicken, fish, eggs, veggies, fresh salads … you name it. You’ll never be disappointed with this all-purpose seasoning blend. Your friends will think you are a food magician!
Taste tested in Halle (Saale), Germany … and it was a hit!
Ingredients: Salz (salt) from Halle, Germany, mixed peppercorns, onion, garlic, parsley, chili pepper, red pepper, cayenne pepper, cumin, and oregano
The above product is made with pure Halle Salz (Salt) imported by the Salt Table. Coarse Salt has been made in Germany similarly for thousands of years. It comes with a Reusable Grinder Top!
100% Natural and free of any additives. Halle salt is produced in huge boiling pans by a German company, Hallore, founded in 1491. The company has been making salt at the same location for thousands of years.
In 1734, German Lutherans immigrated from Halle and founded Ebenezer, Georgia, with James Oglethorpe, the founder of Savannah. It is believed that Halle salt first found its way to Georgia’s tables back then.
In 2012, Halle, Germany, and Savannah, Georgia, became Sister Cities. More recently, The Salt Table and The Hallore Salt Company, still located in Halle, Germany, partnered to bring Halle salt back to America.
The Salt Table brings famed Salt from Halle, Germany, to America again!
An economic development partnership between companies based in Halle, Germany, and Savannah, Georgia, renews a salt tradition centuries after Halle salt was first introduced to Colonial Georgia.
The two companies, Salt Table LLC, based in Savannah, and Deutsches Salinekontor GmbH, based in Halle, have agreed to sell Halle salt and Salt Table seasonings products in each country. The Salt Table produces salts and seasoning blends in the United States. Halle salt is produced by the Hallore Company and distributed in Germany by Deutsches Salinekontor GmbH. The Hallore Company, founded in 1497, is also based in Halle, Germany. It produces the “boilt salz” (boiled salt) from underground brine. For thousands of years, the brine at this location has been boiled to create a very pure salt.
Two men work over a boiling cauldron of brine in Halle, Germany. As the water evaporates, the men rake in the condensed salt, which is then shoveled and deposited above them on heavy fabric. This process has been used for thousands of years, and Halle salt is among the purest salts in the world.
The connection between the cities and salt goes back to the year following James Oglethorpe’s founding of Savannah in 1733 when the first group of Salzburgers arrived from Germany. These settlers were descendants of refugees forced to leave Salzburg, Austria, due to their Lutheran beliefs. With Oglethorpe’s help, they claimed a spot along the Savannah River and founded the town of Ebenezer, near today’s Rincon, Georgia. (Today, Ebenezer is home to the German Salzburger Society.) The first two pastors of Ebenezer were educated at The Francke Foundation in Halle. The citizens of Ebenezer soon began trade with Halle, including silk. It is safe to say that the Salzburgers brought with them their precious Halle salz (salt).
In August 2015, after several years of discussion, a meeting between Dave Legasse of the Salt Table and managers with Deutsches Salinekontor resulted in an agreement on reciprocal trade. The products include a proprietary salt and spice blend developed and produced by the Salt Table in Pooler, Georgia. It combines Halle salt with other spices under Savannah Halle Grinder Blend. In addition, the Salt Table bottles pure Hallore salt in the United States. These products are available in both countries.
This is the first two-way economic development collaboration to emerge since the 2012 Sister City merger between Savannah and Halle, established by Sister Cities International, a nonprofit citizen diplomacy network that creates and strengthens partnerships between communities worldwide.
A singular important person and a strong proponent in the development of this “salt” relationship is Sabine Pröschel, an ardent supporter and organizer of the Sister City initiative. “After close to ten years of efforts to bring the sister city relationship between Halle and Savannah to life, it is wonderful to see and be part of its first business collaboration. This special product does not just taste amazing, and it also serves as a symbol of our sister city friendship.”
For more information about the Georgia Salzburger Society, Click HERE!
Halle (Saale) & Savannah Seasoning Blend (in German):
Diese meistverkaufte Gewürzmischung vom „The Salt Table“ aus Savannah/Georgia ist zu 100 Prozent natürlich. Das Grundsalz kommt aus Halle (Saale), wo schon seit ca. 5.000 Jahren Siedesalz hergestellt wird. Diese Mischung mit Gewürzenaus den USA kann für Steaks, Hackfleisch und die besten Burger verwendet werden. Ideal zum Verfeinern von Hähnchenfleisch,Fisch, Eiern, Gemüse und Salaten. Was auch immer Sie würzen – Ihre Familie und Freunde werden überrascht sein.
Zutaten: Siedesalz, gemischte Pfefferkörner, gehackte Zwiebeln,gehackter Knoblauch, Petersilie, Chili, roter Pfeffer (gemalen), Cayennepfeffer, Kreuzkümmel, Oregano
Recipes
Penne with Ham and Tomatoes
Recipe by Damon Lee Fowler, featuring
Salt Table’s All Round Good Grinder Blend (or Southern Italian Blend)
Adapted from my book Ham: A Savor the South® Cookbook, this hearty sauce is simplified by seasoning it with All Round Good Grinder Blend. Southern Italian Blend would be another excellent seasoning as would Cobblestone Blend. I serve it as a main dish followed by a simple mixed green salad.
Serves 4-6
INGREDIENTS:
- 3 tablespoons unsalted butter or 1½ tablespoons butter and 1½ tablespoons olive oil
- 1 cup small-diced cooked ham
- 1 medium yellow onion, split lengthwise, peeled, and diced small
- 1 medium clove garlic, peeled and minced
- 1 tablespoon chopped fresh rosemary, optional
- Salt Table’s All Round Good Grinder Blend or Southern Italian Blend
- ½ cup dry white wine or dry white vermouth
- 2 cups canned Italian plum tomatoes, seeded and chopped, with their juices
- Salt Table Halle Salt or Himalayan Pink Salt
- 1 pound penne or other short, tubular pasta or short fusilli (rotini)
- 1 cup freshly grated Parmigiano-Reggiano cheese
How to make it:
- Heat the butter (or butter and oil) in a large (3 quart) sauté pan over medium heat until hot and bubbly. Add the ham and sauté until it’s beginning to color on the edges. Add the onion and sauté until golden, about 3-5 minutes. Add the garlic and rosemary (if using) and toss until fragrant, about half a minute. Season well with Good Grinder Blend.
- Pour in the wine and bring to a boil, stirring and scraping the bottom of the pan to release any browned cooking residue. Let it boil until it is mostly evaporated, about 3 minutes. Stir in the tomatoes, bring it to a boil, and reduce the heat to a steady simmer. Simmer, stirring every now and again, until the sauce is thick, about 20 minutes. Taste and adjust the Good Grinder Blend and turn off the heat.
- Meanwhile, bring 4 quarts water to a rolling boil in a 6-8 quart pot. Toss in at least 1 rounded tablespoon Halle or Himalayan Pink salt, stir, and stir in the pasta. Cook until al dente (firm to the bite, but cooked all the way through and not pasty at the center). When the pasta is almost done, gently reheat the sauce over medium low heat.
- When the pasta is ready, drain it quickly, being careful not to over-drain it, and immediately toss it with the sauce. Sprinkle ½ cup of the cheese over it, toss well, and serve immediately, passing the remaining cheese separately.
Suggested Seasonings
Linguine with Mussels
Recipe by Damon Lee Fowler, featuring
Salt Table’s All Round Good Grinder Blend
The Salt Table’s All Round Good Grinder Blend is, as its name suggests, great with almost anything, and is very nice with seafood. It’s a great shortcut to flavor in this classic pasta sauce. Other Salt Table blends that would also be great in this sauce are Pride Blend, Southern Italian Blend, and Tybee Island Coastal Blend.
Serves 4
INGREDIENTS:
- 2 dozen live mussels
- 1/3 cup olive oil
- 1 small shallot, minced
- ½ cup white wine
- About 2 teaspoons of Salt Table’s All Round Good Grinder Blend, freshly ground
Salt Table Himalayan Pink, or Halle Salt - 12 ounces (¾ of a 1 pound box) linguine
- 2 tablespoons unsalted butter
- 1 tablespoons minced flat leaf parsley, optional
- 2 tablespoons freshly-grated Parmigiano Reggiano, plus ½ cup for serving
How to make it:
- Scrub mussels under cold running water. Cover with cold water and let soak a few minutes. Bring 4 quarts of water to a rapid boil.
- Meanwhile, put the oil and shallot in a 3-quart saucepan and sauté over medium high heat until it’s colored pale gold, tossing often. Add the garlic and hot pepper sauté ½ minute. Add the wine and 2 teaspoons of Pride Blend, bring to boil, and simmer 2-3 minutes. Drain and add mussels. Cover and cook until the mussels pop open, removing them to bowl as they open.
- When all the mussels are opened, adjust the heat to medium. Shuck the mussels, discarding their shells, and add their accumulated juices to the pan. Boil the cooking liquid until it has evaporated by half. Turn off the heat.
- When the pot of water is boiling, stir in a small handful of salt and the pasta. Cook, stirring occasionally, until al dente, using the package directions as rough guide. When pasta is almost done, reheat sauce over medium heat and when bubbling add mussels. Gently toss until hot through. Taste and adjust the Pride Blend and turn off heat.
- When the pasta is done, immediately drain and transfer it to a warm bowl. Add the sauce, butter, cheese and parsley (if using) and toss well. Serve immediately, passing more cheese separately.
Suggested Seasonings
Quick-Roasted Brussels Sprouts
Recipe by Damon Lee Fowler, featuring
Salt Table Smoked Bacon Sea Salt
These can be roasted without blanching but that speeds up the roasting and helps keep the sprouts from being tough. Plus it can be done a day or two ahead. If you really don’t have time to blanch the vegetables ahead, add 15-25 minutes to the roasting time. The Salt Table’s Smoked Bacon Sea Salt really makes these brussels sprouts sparkle.
Serves 8
INGREDIENTS:
- 2 pounds brussels sprouts
- Salt Table Halle Salt, or any sea or kosher salt
- 1 medium red onion, diced large
- 2-3 tablespoons olive oil
- The Salt Table Smoked Bacon Sea Salt
- Whole black pepper in a mill
HOW TO MAKE IT:
- Trim the cut ends of the sprouts and pull off any loose leaves. Cut them in half lengthwise.
- Bring a large pot of water to a rolling boil. Add a handful salt, stir, and add the sprouts. Cook 2 minutes, drain, and rinse under cold running water. This can be done 1-2 days ahead.
- Position a rack in the center of the oven and preheat to 425° F. Rub a large, rimmed baking sheet with oil. Spread sprouts and onion over the pan, drizzle them lightly with oil, and toss to coat. Spread them evenly and season well with Smoked Bacon Sea Salt (about 1-1½ teaspoons) and pepper, both to taste.
- Roast, stirring occasionally, until the sprouts are tender and lightly browned, about 20-25 minutes. Taste and adjust the seasonings. Serve hot.
Suggested Seasonings
Schweineschnitzel (Pork Tenderloin Schnitzel)
Recipe by Damon Lee Fowler, featuring
Salt Table Halle & Savannah Blend
The classic schnitzel is made with veal, but cutlets made from pork tenderloin (or even chicken boned breasts) take handsomely to the technique at a fraction of the cost of veal, and for my money, the pork has far more flavor.
Salt Table’s Halle & Savannah Blend is ideal for schnitzel, but classic All ‘Round Good Grinder Blend and Southern Italian Blend are also great for them.
Serves 4
INGREDIENTS:
- 1 pork tenderloin, about 1-to-1¼ pounds, or 4 large veal scaloppine or chicken breast cutlets (see notes)
- Salt Table Halle & Savannah Blend,
- Grated zest of 1 lemon
- About 1 cup Panko or dry bread crumbs
- About ½ cup flour, spread on a plate
- 2 large eggs, lightly beaten in a soup plate
- About 1 cup clarified butter or 4 tablespoons unsalted butter and ¾ cup olive or vegetable oil
- 2 lemons, cut into wedges
HOW TO MAKE IT:
- Trim the tenderloin, removing the silver-skin and fat. Cut the thickest part of the center crosswise into 4 equal rounds 1¼-inches thick. Set aside the ends for another use. Put the 4 center cuts round side up on a sheet of plastic wrap spread over a sturdy work surface. Lay a second sheet of wrap over them and lightly pound them out to a little less than ¼-inch thick. Generously grind the seasoning blend over both sides. If using veal or chicken cutlets instead, lightly pound them out to a uniform thinness just under ¼-inch and season as for the tenderloin.
- Season the crumbs with several grindings of Seasoning Blend and spread them on a plate or wide, shallow bowl. Have the flour spread on a plate and the egg in a wide, shallow bowl.
- Dust the cutlets with flour, coating both sides, and gently shake off the excess. One at a time, dip them in the egg, coating both sides and allowing the excess egg to flow back into the bowl, then lay it on the crumbs, turning and patting to coat both sides. Put the breaded cutlets on a clean, dry plate or wire cooling rack and them let stand 30 minutes to allow the breading to set. Position a rack in the upper third of the oven and preheat it to 200° F. or the warm setting.
- Over medium heat, melt enough clarified butter (or the unsalted butter and enough oil) to cover the bottom of heavy-bottomed skillet by at about ¼-inch. When it’s hot, raise the heat to medium-high and put in enough cutlets to fill the pan without crowding. Fry until the bottoms are golden brown, about 2-3 minutes. Turn and brown the second side, about 2 minutes longer. Remove them from the pan to a wire cooling rack and keep warm in the oven while the remaining cutlets fry. Serve hot with lemon.
Note: chicken cutlets are a boned and skinned breast half split horizontally into two equal pieces.
This recipes also works well with All ‘Round Good Grinder Blend, or Southern Italian Blend in a mill
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