Three salts built for the boldest proteins on the table.

Game meat — venison, elk, bison, wild boar, duck — demands more from a finishing salt than farmed protein does. The flavors are deeper, richer, and more complex. These three salts were chosen specifically for that challenge.

• Espresso Cacao Sea Salt (Montagé Mumbai) — roasted, bitter notes that cut through gaminess and draw out the deep umami in dark, lean cuts. Exceptional on duck breast and wild boar.
• Fleur de Sel (Montagé Nusa Dua) — clean, mineral, moist. The neutral finisher that lets the meat speak while adding brightness and slow-dissolving salinity.
• Tejakula Hollow Pyramid Salt — large, structural crystals with a satisfying crunch. Use as a table garnish or final pinch on a sliced roast for visual drama and textural contrast.

Together they give you a complete finishing toolkit: one for depth, one for clarity, one for texture. Use them individually or layer them on the plate.

Includes: 1 jar Espresso Cacao Sea Salt · 1 jar Nusa Dua Fleur de Sel · 1 jar Tejakula Hollow Pyramid Salt
Saves: ~$6 vs. buying individually
Free shipping included on this order.