SALZ (salt) from Halle, Germany (Savannah’s Sister City)


Th Halle Salt Blend is the same as the Wagner Blend. The salt is pure and delicious.

German Salz (salt) and Halle & Savannah Grinder Blend


These are very exciting products for The Salt Table. They are the result of a few years of effort to bring Halle Salt from Germany and to sell our products in Germany for the first time. And, it’s a done deal. 😉 There’s an amazing history of Halle Salt and Savannah, Georgia and it bagan in 1734.


Pure Halle Salz (Salt): 

Coarse Salt Made in Germany the same way for thosands of years. Comes with 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 continues to make the salt at the same location, dating back for thousands of years.

In 1734, German Lutherans immigrated from Halle and founded Ebenezer, Georgia, with the assistance of James Oglethorpe, the founder of Savannah. It is believed that Halle salt first found its way to the tables of Georgia at that time.

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, have partnered to bring Halle salt back to America.

Ingredients: Pure salz (salt) from Halle, Germany


Halle (Saale) & Savannah Seasoning Blend (in English): 

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, Sister City with Savannah, Georgia, and home of famous seide Salz. This blend is good on just about everything … on 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 Germany … and they love it!

Ingredients: Salz (salt) from Halle germany, mixed peppercorns, onion, garlic, parsley, chili pepper, red pepper, cayenne pepper, cumin, an oregano


Halle (Saale) & Savannah Seasoning Blend (From label on bottles sold in Germany): 

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


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


  • 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:

  1. 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.
  2. 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.
  3. 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.
  4. 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.

#1 Salt Table All Round Good Grinder Blend is the best all purpose seasoning blend

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


  • 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:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

#1 Salt Table All Round Good Grinder Blend is the best all purpose seasoning blend

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




  1. Trim the cut ends of the sprouts and pull off any loose leaves. Cut them in half lengthwise.
  2. 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.
  3. 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.
  4. Roast, stirring occasionally, until the sprouts are tender and lightly browned, about 20-25 minutes. Taste and adjust the seasonings. Serve hot.

Products made with SALZ (salt) from Halle, Germany (Savannah’s Sister City)

Smoked Bacon Sea Salt, fine grain

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


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.

Products made with SALZ (salt) from Halle, Germany (Savannah’s Sister City)

This recipes also works well with All ‘Round Good Grinder Blend, or Southern Italian Blend in a mill


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