Saltverk

Gleðilegan sjómannadag ⚓
Honoring the generations who have worked the sea.
Saltverk's story is bound to theirs. We carry that history with gratitude.
Til þeirra sem sækja sjóinn.

Sama aðferð. Sami staður. Í 15 ár.
Our method is simple. The sea. The heat. The hands.
Hand-harvested in the Westfjords, since 2011.

Saltverk does more than season. By gently drawing moisture and interacting with proteins, our hand-harvested salt enhances the natural richness and texture of fish, letting its flavor shine.

Lava Salt: a smooth and visually striking finishing salt. Charcoal doesn't bring a specific flavor but instead rounds the edges, creating a softer, less bitter salt. The black lava color brings great contrast and finish to any dish you put on the table.⁠
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Rich • Rounded • Striking visual Contrast⁠
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Perfect for: ⁠
Finishing, Cocktails, Gifting

From the smallest crystal to the tallest mountain, we are indebted to the Earth. On this Earth Day, let us celebrate its beauty and nurture its wonders so they may flourish for generations to come.

Did you know we have a six-tin gift set?⁠
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All six salts. One complete sampler.⁠
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It is the easiest way to explore our full range of Icelandic sea salts, from pure and mineral-bright to our bold infused blends. Perfect for gifting or for keeping all to yourself.

Harvesting crystal flakes by hand as geothermal energy transforms seawater into our pure, mineral-rich sea salt. From the Westfjords to your table.

Crystal by crystal, our salt begins to take shape.

PORK TERRINE

TERRINE:
4 lb of small ham hocks
2 Tbsp. wholegrain mustard
Small handful chopped parsley
1 sheet gelatin
Saltverk Lava Salt, to taste

PORK STOCK:
2 carrots, chopped
2 celery sticks, chopped
1 large onion, peeled and rough chopped
2 bay leaves
6 thyme springs
1 whole star anise
7 whole peppercorns
1 tsp. Saltverk Lava Salt
Put the ham hocks in a large pan with all of the stock ingredients. Cover with cold water. Set the pan over a high heat and bring to the boil. Reduce heat to a simmer, cook for 2 and a half to 3 hrs or until the meat falls from the bone. Leave to cool in the pan.

Once cooled, strain the solids, reserving the stock. Shred the ham into smaller pieces, leaving some large chunks. In a large bowl, mix the ham with the mustard and parsley. Press the mixture into a terrine dish.

Bring the reserved stock back to boil and reduce by half. Remove from the heat. While the stock is cooling, soak the gelatine in cold water for 5 mins. Remove from the water, then squeeze out any excess liquid. Add the gelatine to the warm stock and stir well to melt.

Pour the stock over the ham to just cover in the terrine dish. Tap terrine dish firmly on a hard surface to knock out air, then cover with cling film. Chill for 3-4 hrs. To serve, remove from the mold and carve into slices.

Serve with pickled vegetables of your choice and a generous sprinkle of Lava Salt.

Serves: 4-6