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    • help 5 Most Frequently Asked Questions
    • 1. Where does Celtic Sea Salt® come from?

      Each of our salts comes from a unique place!  Here is a list of our Celtic Sea Salt® salts and their source.

      Light Grey Celtic, Fine Ground Celtic, Flower of the Ocean:   FRANCE

      Celtic Pink Sea Salt, Fossil River:  SPAIN

      Gourmet Kosher: GUATEMALA

      Celtic Kosher Coarse and Fine:  COLIMA MEXICO

      Makai Pure:  HAWAII USA

      Rare Body Bath Coarse and Fine:  VARIOUS

      2. How is it harvested?

      Here is a list of our salts and their respective harvesting methods:

      Light Grey Celtic-  Hand harvested using method invented by the Celts who settled this region of France.  Seawater at high tide is trapped in estuaries until it evaporates to a brine, in which it is guided by the salt farmer through a series of clay-lined beds until by the end it is crystallizing.  The farmer uses wooden rakes to pull the sunken crystals imparted with the grey color from the bed of the harvesting ponds.  With little more done than natural draining, the yield is a moist, natural crystal salt with the brine, or “bitterns” still intact.

      Fine Ground Celtic-  This salt comes from the Light Grey Celtic, just low-temperature dried and crushed for convenience. Great for baking and as a transition salt (looks the closest to regular salt)

      Gourmet Kosher-  Hand harvested by salt farmers from lined beds where seawater is piped in and allowed to evaporate. As the crystals form they are kept in motion, yielding a beautiful, tiny, delicate crystal.
      Makai Pure- Greenhouse harvested salt.  The seawater is taken from deep ocean currents where there is higher salinity, which yields a high-mineral salt with beautiful natural chunks and flakes.

      Kosher Celtic-  Naturally harvested from salt ponds where the seawater is naturally filtered up through the ground.  This is the most moist salt we have.  Also for its price the highest minerals.  Even the fine ground variety is very moist, full of the mineral-rich brine.

      Flower of the Ocean-  This is the “cream of the crop” of salts.  By skimming the crystals off of the surface of the brine, only the most delicate crystals are caught before they sink to become the Light Grey Celtic salt.  Flower of the Ocean is a culinary treasure, known as a “finishing salt” or an “expediting salt” to be pinched on food right before serving.  No need for a grinder with this salt, as the crystals are easily crushed between the fingers.

      3. Is there Iodine?
      4. What is your best salt?
      5. How do you ensure it is just salt?

      We strive to ensure that the salt you get from us is just salt as Mother Nature intended.  Our producers test at the source and we do annual 3rd party testing.  We test for pollutants like mercury, lead, and aluminum.  We also test for radiation, petroleum, and micro-plastics.

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      • A Foundation of Integrity: Over Forty Years of Exceptional Sea Salt

      Since our founding in 1976, Celtic Sea Salt has grown into a worldwide brand, recommended for both unique taste and unique health benefits. Our roots remain at the center of our growth. While many claim to be the original, we have had over forty years to perfect our craft, and the resulting products embody our dedication. More Information…

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Open-Faced Applewood Pork Breakfast Sandwich



INGREDIENTS

  • Non-stick cooking spray
  • 1/4 cup all-purpose flour
  • 1 egg, lightly beaten
  • 1/4 cup sour cream
  • 1/2 teaspoon Organic Smoked Applewood Seasoned Celtic Sea Salt® Blend
  • 1/4 teaspoon Organic Celtic Sea Salt® Garlic Salt
  • 4 (6-7 ounces each) center cut boneless pork chops
  • 1 1/4 cups panko
  • 2 sandwich thin rolls, split
  • 4 teaspoons Dijon mustard
  • 4 large eggs
  • 1/4 teaspoon Flower of the Ocean®
  • 2 tablespoons red bell pepper, julienned
  • 1 tablespoon snipped fresh basil leaves
  • 1 Everything Bagel cut in half and toasted

STEPS

  1. Heat oven to 400°F. Spray a 13x9 inch baking dish with cooking spray.
  2. Season pork chops on both sides with salt blends and allow to rest for 10 minutes, then after breading allow to rest for another 10 minutes to soak in before cooking.
  3. Place flour in a pie plate. Stir egg and sour cream together in a separate pie plate.
  4. Dip pork chops in flour, turning to coat both sides. Place pork chops in egg mixture, turning to coat both sides. Then dredge in the panko crumbs.
  5. Place pork chops, 1-inch apart, in baking dish. Bake for 25-30 minutes or until pork is done and panko is golden brown.
  6. Meanwhile, brush each sandwich thin roll half with 1 teaspoon of mustard then place split side up on a baking sheet. Place on top rack of oven for 3-5 minutes or until lightly toasted. When pork is done, spray a large skillet with cooking spray.
  7. Cook two eggs at a time to desired doneness. To assemble, place a sandwich thin half on each serving plate then place a chop on each. Top each with an egg then sprinkle eggs lightly with Flower of the Ocean®. Divide red bell pepper and basil on eggs. For garnish, place a tomato slice half beside each sandwich. Sprinkle with Flower of the Ocean®. Add a basil sprig on each.
  8. Serve immediately.


Makes 4 servings.



Categories: Main Course

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Open-Faced Applewood Pork Breakfast Sandwich



INGREDIENTS

  • Non-stick cooking spray
  • 1/4 cup all-purpose flour
  • 1 egg, lightly beaten
  • 1/4 cup sour cream
  • 1/2 teaspoon Organic Smoked Applewood Seasoned Celtic Sea Salt® Blend
  • 1/4 teaspoon Organic Celtic Sea Salt® Garlic Salt
  • 4 (6-7 ounces each) center cut boneless pork chops
  • 1 1/4 cups panko
  • 2 sandwich thin rolls, split
  • 4 teaspoons Dijon mustard
  • 4 large eggs
  • 1/4 teaspoon Flower of the Ocean®
  • 2 tablespoons red bell pepper, julienned
  • 1 tablespoon snipped fresh basil leaves
  • 1 Everything Bagel cut in half and toasted

STEPS

  1. Heat oven to 400°F. Spray a 13x9 inch baking dish with cooking spray.
  2. Season pork chops on both sides with salt blends and allow to rest for 10 minutes, then after breading allow to rest for another 10 minutes to soak in before cooking.
  3. Place flour in a pie plate. Stir egg and sour cream together in a separate pie plate.
  4. Dip pork chops in flour, turning to coat both sides. Place pork chops in egg mixture, turning to coat both sides. Then dredge in the panko crumbs.
  5. Place pork chops, 1-inch apart, in baking dish. Bake for 25-30 minutes or until pork is done and panko is golden brown.
  6. Meanwhile, brush each sandwich thin roll half with 1 teaspoon of mustard then place split side up on a baking sheet. Place on top rack of oven for 3-5 minutes or until lightly toasted. When pork is done, spray a large skillet with cooking spray.
  7. Cook two eggs at a time to desired doneness. To assemble, place a sandwich thin half on each serving plate then place a chop on each. Top each with an egg then sprinkle eggs lightly with Flower of the Ocean®. Divide red bell pepper and basil on eggs. For garnish, place a tomato slice half beside each sandwich. Sprinkle with Flower of the Ocean®. Add a basil sprig on each.
  8. Serve immediately.


Makes 4 servings.


Categories: Main Course

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Our office hours are:
Mon - Thur. 9:00am to 5:30pm
Friday 9:00am to 4:00pm
Times are Eastern Standard Time

Retail - 800.867.7258
Wholesale - 888.353.0030

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