Choose
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Bengt
Bengt Sjöström from restaurant Linnéa in Gothenburg gives away Swedish Gravad Salmon the New Way
Paul
Paul Cunningham from The Paul/Tivoli in Copenhagen shares his Local rabbit grilled with langoustines from Læsø
Pekka


Pekka Terävä from restaurant Olo in Helsinki teaches how to cook Langoustine and Jerusalem Artichoke salad with Jerusalem Artichoke Foam.

Karin

karin_small_portrait

Karin Fransson at Hotel Borgholm on Öland gives a starter we promise you your guest's hasn't tasted before

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About Falksalt.

Swede’s changed the way you drive, dress and furnish
Now it’s time to for the way you cook

Many consider salt to be a commodity to which little attention is given, except of course, when you miss out on it. Falksalt, with 180 year history of trading, producing and refining salts, begs to differ. The existential necessity of salt is second only to air and water. In almost any process, in or outside the body, salt is vital.  Even though there isn’t a short supply of salt, that doesn’t mean it should be neglected.

We make salt.  We only make salt.  In fact, salt is the only thing of interest to us. To us, salt is extremely important (as you may have guessed) and our commitment in making the best possible salt (reasonably priced) is a challenge. The gratification is that we have become Sweden’s premium salt with more than half of salt’s production supplied by us.

Our profound wish is that Falksalt becomes your premium salt as well.

Image of Falksalt crystal