Born from the waters of a 400-million-year-old sea, these salts capture the terroir and tradition of West Virginia’s Kanawha Valley. In 1817, William Dickinson first tapped into an ancient ocean below the Appalachian Mountains, transforming this mythic brine into a flourishing industry.
Seven generations later, siblings Nancy Bruns and Lewis Payne carry on the legacy of J.Q. Dickinson Salt-Works, using all-natural, sustainable processes to harvest this distinctive salt. In Malden, West Virginia, the former "salt making capital of the east," Nancy and Lewis draw pristine, mineral rich brine from a single well. The brine is then evaporated in small batches in hoop houses, using the hot West Virginia sun and mountain breezes. The resulting crystals are harvested and packaged by hand, yielding an extraordinary American salt in three grains: grinding, fine, and finishing.
J.Q. Dickinson is family-owned and Nancy and Lewis believe in treating the earth and environment with care that will allow their family and yours to live off the land for many years to come.
Nutritional information coming soon!
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How We Ship
Perishable foods are optimally packed and temperature controlled with kraft void fill and non-toxic refrigerant gel packs. To further contain temperature escalation, we fill any empty space with specialized foam to minimize air circulation.
Please join our efforts to be mindful of our environment and extend the life-cycle of our packaging, by reusing the gel packs to keep your next picnic or road trip fare cool.
Please note: Our products are always shipped so they will arrive at your door in optimal condition. Whenever possible - such as in periods of cooler ambient temperatures - we try to use less packaging , more recyclable materials and avoid unnecessary shipping waste.