The earthy, heady aroma of Italian white truffles meets a flaky sea salt hand-harvested from Pacific Ocean waters in Netarts Bay, near Tillamook, Oregon. The delicate salt flakes can be sprinkled on anything from meat and pasta dishes to popcorn.
To cultivate this white truffle sea salt, this Oregon company uses traditional evaporating techniques first perfected by the American expedition led by explorers Lewis and Clark in the early 1800s. After testing water in dozens of locations in the Pacific Northwest, the company chose Netarts Bay. Characterized by its clean waters, there are very few rivers and streams emptying into it, which means fewer pollutants and a higher level of salinity. It’s also home to some of the world’s best oysters, which act as natural filters.