Salt Curing...

We stand on the shoulders of practice and technique originating from before the beginnings of recorded time.  Documented as far back as 850 B.C., Homer’s time, salt has been the standard for preserving meat. Anyone who has swum in the sea to feel their skin tighten or eaten chips with a paper cut knows first hand the purifying properties salt has on a body.  Our wall(s) of Himalyan Salt are mined from the Khewra mine in the Salt Ranges of Pakistan.  The quarry is done in the Room and Pillar method, mining half the available salt in a room and leaving the other half to support the floors above.  It is so sustainable, the mine has been the gift that keeps giving since it's discovery by Alexander's troops in 320 BC.[*]  Himalyan pink salt is reported to contain around 84 trace minerals, with magnesium, potassium and calcium cited to be responsible for the product’s rosy colour.

 

*Sarina Singh; Lindsay Brown; Rodney Cocks, John Mock (1 May, 2008). Lonely Planet Pakistan and the Karakoram Highway (7th ed.) Lonely Planet. p.138. ISBN 978-1-74104-542-0