A sprinkling of high-quality salt can make any dish simply sing. For its flavorful finishing salts, Jacobsen Salt Co. gathers water from pristine Netarts Bay, on the rugged Oregon coastline. Using custom methods perfected by company founder Ben Jacobsen, the water is slowly evaporated until it naturally forms light, delicate salt crystals, which are hand harvested, dried and mixed with bits of Italian white truffles, prized for their heady perfume. The salt’s bright minerality and notes of garlic, forest and mushroom make it a natural with meats and mashed potatoes, and it transforms the flavor of popcorn. The salt is sold separately or as a set with a Jacobsen logo-stamped stoneware salt cellar, hand thrown by a small ceramics studio in Portland using local clay and food-safe, lead-free glazes.