Just recently my sister and I went on a two week crazed search to find the perfect salt pig. You see I love salt and can't cook without it and therefore needed the perfect vessel to house my fine salt. There are some wonderful products available on the market at the moment but a couple worth mentioning would have to be Maldon Smoked Sea Salt, Fleur de Sel de Camargue and Halen Môn Salt.  Interesting to note that Mr Fussy also shares his mothers love for sea salt - oh well there may be hope for us yet!




Anyway our search first began in usual style online rather than on foot. Needless to say my sister and I exchanged one too many emails discussing what in our humble opinions the 'best practice' salt pig was. In our search we stumbled across some very interesting designs before both settling on Emile Henry's Main à sel. The unglazed interior of this gorgeous ustensile manufactured in Burgundy, France helps to absorb moisture and prevents your salt from clumping. The other advantage to this gorgeous salt pig is that larger hands can easily access your exquisite sea salt.

Now that we had locked down the brand and make we had to decide on a colour - Citron, Blanc, Cerise, Figue, Azur, Vert, Pink, Slate or Sand? We could have purchased our Emile Henry from any number of reputable online stores, such as my dear friend Peters of Kensington but we thought on this occasion we would do it the old fashioned way. So we jumped in the car and drove to South Yarra - the land of all things lovely! The poor sales assistant at Flavours Herbs and Spices nearly passed out from exhaustion when we finally left the shop forty five minutes later each tightly clutching a citron coloured salt pig.

I must say it was well worth the adventure as my citron coloured French pig now sits proudly upon my kitchen bench, easily reached by both myself and Mr Fussy (to stick a  finger in when the need arises)!