A Visit to Jacobsen Salt Co.
Jacobsen Zinfandel salt, made with Clif Family wine.
Netart, OR. — Would you believe the artisan salts that have taken the chef world by storm are made in this bare-bones facility?
Jacobsen Salt, the first company thought to harvest salt in the Pacific Northwest since Lewis & Clark, is beloved by such acclaimed chefs as Matthew Accarrino of SPQR in San Francisco, April Bloomfield of New York’s The Spotted Pig and The Breslin, and Chris Cosentino of Cockscomb in San Francisco, Acacia House in St. Helena, and Jackrabbit in Portland.
They love its big, light, crunchy flakes that have a clean, pureness of flavor.
The shed where the salt water from the bay is boiled.
Netarts Bay is just steps away.
Twelve employees run this operation 24-7 to produce 16,000 pounds of salt a month.
Although Jacobsen’s facility is not usually open to the public, Tom Gibson, director of coast operations for the company, was happy to give a tour to our small group of media a few weeks ago.
