Scottish butcher's uses Himalayan salt wall to cure meat
The salt from Pakistan is used to purify the air in the chill room, where meat is cured for up to 60 days, creating the optimum environment to bring out the flavour of the meat. Through the dry-ageing process, moisture evaporates from the beef, helping to intensify its flavour.
Salt House, the artisan salt company providing Davidsons with the salt blocks, said it would help the butcher's deliver the tastiest meat possible.
Gregorie Marshall, managing director of Salt House, said: "We were thrilled to provide the salt blocks for Davidsons' salt wall, as we know Himalayan rock salt will help them to create the perfect atmosphere for the meat. Dry-ageing the meat with a salt wall results in a superior, tender product with optimum flavour. It truly brings out the best in the produce."
Davidsons are using 200 salt blocks, each measuring 12x4x4 inches to create the wall.
The shop is the first in Scotland to install the wall and the company is already planning another. John Davidson, managing director of Davidsons, said: "We're delighted to be the first butcher in Scotland to install a Himalayan salt wall and it's proved to be so successful, we have plans to build another one with Salt House.
"We typically cure our meat for between 40 and 60 days - sometimes longer - and the result is succulent, tender, full-flavoured meat due to the impact on the environment of the Himalayan salt. It has been a great venture for us and the results are just fantastic."
