Sal Grosso Marinho 1kg | Coarse Sea Salt - Grilling

Authentic Coarse Sea Salt for Brazilian Churrasco

Sal Grosso Marinho is traditional coarse sea salt designed for grilling, barbecue, and classic cooking techniques. This 1kg package delivers the pure, mineral-rich salt that seals in juices and creates a flavorful crust on meat and fish. A staple in Brazilian churrasco culture and Mediterranean kitchens worldwide.

Why You'll Love This

✨ Coarse crystalline texture — Perfect for salt-crusting techniques that lock in moisture and flavor without over-salting.

🍖 Essential for churrasco — The traditional choice for seasoning picanha, beef cuts, and other grilled proteins.

🌾 Iodized with potassium iodate — Supports daily iodine intake when used as a cooking salt (where applicable).

🧂 Versatile culinary salt — Works for brining, pasta water, finishing dishes, or creating salt crusts for whole fish and vegetables.

🇧🇷 Authentic Portuguese/Brazilian origin — Harvested from Atlantic sea salt traditions.

How to Use

For Grilled Meat (Churrasco):

1. Generously coat large cuts of beef (picanha, ribeye), pork, or chicken with coarse sea salt just before grilling.
2. Place meat directly over hot coals or high-heat grill.
3. The salt forms a protective crust, sealing in natural juices and flavor.
4. Grill to desired doneness (typically 4–8 minutes per side for medium-rare, depending on thickness).
5. Brush off excess salt with a clean brush before slicing and serving.

For Whole Fish (En Croûte):

1. Clean and pat fish dry inside and out.
2. Fill the cavity with fresh herbs (rosemary, thyme) and lemon slices if desired.
3. Create a thick salt bed (about 1 inch) in a baking dish or on foil.
4. Place fish on the salt bed and cover completely with another 1–2 inches of salt, pressing gently.
5. Roast at 400°F (200°C) for 30–40 minutes, depending on fish size.
6. Crack open the salt crust and remove the skin before serving.

For Pasta, Beans & Vegetables:

1. Dissolve salt in boiling water at a ratio of 1–2 tablespoons per liter.
2. Add pasta, dried beans, or vegetables.
3. Cook until tender, adjusting seasoning to taste.

For Brining:

1. Dissolve coarse salt in water (approximately 1 cup salt per 1 liter of water).
2. Add spices, sugar, or aromatics as desired.
3. Submerge poultry or pork and refrigerate for 6–24 hours.
4. Rinse before cooking.

Serving Suggestions

Pair this salt with Prisca - Linguiça Calabresa 300g for an authentic Brazilian barbecue spread. Add Camil Feijão Preto (Black Beans) 1kg as a traditional side, and serve with Yoki Farofa Tradicional 400g for the complete churrasco experience. Cepera Azeite de Dendê 200ml adds rich flavor to roasted vegetables and beans prepared with this salt.

Product Facts

Ingredients: Coarse sea salt (Sal Grosso Tipo 1), iodized with potassium iodate, may contain anti-caking agent (sodium ferrocyanide INS 535). Exact ingredients may vary by manufacturer and local regulation—please refer to product packaging.

Nutritional Information (per 100g):

• Energy: 0 kcal / 0 kJ
• Fat: 0 g
• Saturated Fat: 0 g
• Carbohydrates: 0 g
• Sugars: 0 g
• Protein: 0 g
• Salt: 98–100 g (sodium ~39 g per 100g)
• Iodine: ~250 mcg (if iodized)

Nutritional values for salt are universally negligible except for sodium and iodine content. Always check packaging for precise values.

Allergen Information: Does not contain gluten. May contain traces of soy from cross-contamination. Always check packaging for allergen warnings.

Storage: Keep in a cool, dry place. Store in an airtight container away from moisture to maintain crystalline texture.

Origin: Traditionally Portugal or Brazil (exact source varies by batch).

Net Weight: 1 kg