Salt Pig, inclusief 300 gram vers grof zeezout uit de Algarve Portugal!!!

Een Salt Pig (earthenware vessel) is speciaal gemaakt voor zout!
De buitenkant is geglazuurd en de binnenkant niet, dit om het vocht in het zout te reguleren.
De Salt Pigs zijn gemaakt van keramiek.
In een Salt Pig kan bv 400gram fijnzout of 300gram vers grof zeezout.

Zeer handig in de keuken, door de brede opening is het makkelijk zout pakken met de hand en/of met een zoutschep(je).

De Salt Pigs zijn er in verschillende kleuren, maak uw keuze,...

 Land van herkomst:    Marcigny in Burgundy, France 
Inhoud: incl. 300gr grof zeezout uit de Algarve Portugal!
Totaal gewicht: 720gram.
Afmeting Salt Pig: Ø 10cm. Hoogte 13cm.  
Prijs is incl. 21%Btw.

 
Meer informatie

• Even a large hand can easily access your prized fleur de sel or sel marin, which can be kept accessible on your counter.The earthenware construction of a salt pig can help keep the salt from clumping in humid kitchens.

• The unglazed interior of this salt pig helps to absorb moisture and prevent your salt from clumping.

History

• According to the blog Mundane Essays, a blog in which writer Muness Alrubaiehis researched the origin of the term "salt pig," the use of "pig" is found in Scots and northern English dialect meaning an earthenware vessel.

Chronology :

1850 : founded by Jacques Henry

Potter, runs a small workshop in Marcigny, southern Burgundy. The production is already varied : jugs, pots, casseroles, dishes, plates … and is carried out on 2 manual wheels. 2 kilns heated by wood are used for firing.

1882 : Paul Henry

Takes over from his father, and from 1882 to 1894 he moves to Paris to expand his cutomer base.
40 people are employed and the kilns are run on coal. Mechanical wheels, run on gas, replace the manual ones. In 1912, steam, a symbol of power and independance, helps to modernize the production process.

1922 : Emile Henry

Takes over the company. Born in 1885, he goes to war in 1914.
Competition is strong from producers of metal cookware, and this leads to many potteries closing down. The Parisian customers remain faithful, and count for 40% of the total outlets.
50 people are now employed, and the finished products made are left unglazed for hoticultural use or glazed for culinary use.

1950 : Maurice Henry

When Emile dies in 1950, Maurice Henry find himself at the head of the company at 32 years old.
Production increases from 1100 T in 1950 to 3000 T in 1965 and 5000 T in 1975.
Horticultural pottery is stopped in 1980 to concentrate exclusively on glazed pottery for culinary use.
Firing changes from coal-run kilns to electricity, then to oil and finally gas. Firing times are reduced from one week to 72 jours, to 24 hours, to 12 hours and eventually to 4 hours. The company now employs 200 people. The Export market develops in Denmark, the Benelux countries and the United Kingdom, to reach 15% of the total turnover.

1983 : Jacques Henry

After having run the company with his father Maurice for 9 years, sets new objectives :
- to develop a stronger product using a unique process : Ceradon®
- to develop a strong and recognised brand name : Emile Henry®
- to develop the export market (the company now sells 50% of its turnover in more than 50 countries around the world). To cope with this expansion, the company doubles its production capacity between 1989 and 1992 and builds 2 new factory units in Marcigny.

2002
In 2002 the company is awarded the ISO 9001 international norm, guaranteeing a high level of quality and professionalism.

En 2005, après 5 années de recherche, lancement des cocottes « Flame® », une céramique révolutionnaire, supportant les sources de chaleur directes intenses.