Based in Malden, West Virginia, J.Q. Dickinson Salt Works produces a rare, small-batch finishing salt, harvested from the ancient Iapetus Ocean trapped underneath the mountains of Appalachia. The result is a pure, delicious salt sure to transform any dish.

The History

Salt works feastThe Dickinson ancestors first drilled for brine in 1817, using a hollowed-out tree trunk for piping, and established their family farm along the Kanawha River a few years after.  By the 1850s, there were hundreds of wells along the river producing more than three million bushels of salt per year, making the Kanawha Valley the largest salt producing region of the United States.

In 1851, “The Great Kanawha Salt” was awarded “The Best Salt in The World” at the World’s Fair in London. Today, they are reviving their family’s salt-making tradition on the very same land where it all began.

To celebrate, they invited family members from across the region to a feast beside their long standing barn; the meal showcased newly harvested salt, and a strong commitment to a farm-to-table lifestyle.  The salt imbued nearly every dish on the menu, from the pork chops and bread, to the local squash from the farmer’s market and sweet pecan pies.  Learn how to make one of their favorite dishes of that special evening in their collection of recipes.

The Philosophy

saltJ.Q. Dickinson salt is completely natural and contains many minerals.  They are family owned, and believe that treating the earth and environment with care will allow their family and yours to live off the land for many years to come.  They use the power of Mother Nature to produce the salt, and are always looking for ways to reduce carbon footprint.

They are passionate about their local community of Kanawha County, West Virginia, and will continue to work to support the initiative to encourage West Virginians to eat healthier. Awareness of the land and where food is sourced is deeply connected to a healthy community.  They donate profits from the farm-to-table event series “Celebrating the Season” to organizations that help this cause.

Most importantly, they believe in pure, sustainable food and living.

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