West of Dingle is the first company to hand harvest Sea Salt on the Dingle Peninsula reviving old traditions.
Brian Farrell and his wife Marie use traditional methods to craft small batches of 100% pure and natural sea salt, the whole process is carried out by hand as they collect, filter, evaporate, sift, infuse, prepare, blend, pack and label. Hand harvesting using minimal processing results in a mineral rich, crisp brine flavoured gourmet artisan Sea Salt derived directly from the Atlantic Ocean surrounding the Dingle Peninsula.
Discover their original trio below as well as their latest creative collaboration...
West of Dingle's original natural artisan sea salt is hand harvested from the wild Atlantic using traditional age-old fire evaporation methods. Expertly and lovingly produced in small batches in Ballyferriter.
This signature blend of unwaxed lemon zest and locally grown rosemary is a wonderful addition to any kitchen, adding fresh flavour to any dish. Sprinkle over grilled meat, popcorn, homemade chips, meats, veg... anything you can think of!
A blend of West of Dingle Sea Salt and ethically farmed spices combined to produce a deep, smokey, sweet umami flavour bomb. Use as a dry rub or mix with olive oil or yoghurt to marinade. Perfect for frying, roasting, grilling or baking.
An excellent collaboration from two fantastic food heroes, West of Dingle Sea Salt and Dingle Distillery.
Here, West of Dingle have repurposed the distillery's freshly emptied whiskey oak cask to make a fine wood dust. They then cold smoke their sea salt for 20 hours resulting in an intoxicating smokey, oakey flavour with notes of caramel and vanilla. you really, really need to try this!