This handmade horn salt cellar holds a pinch of salt with a lot of character. The marbled brown and tan hues are natural to the horns derived from Watussi and Ankole cattle of Nigeria. Each cellar has a unique swirl pattern. Pair it with the polished horn salt spoon for a complementing set.
Place salt or spices in the small horn bowl for presentation at the dinner table or for handy use in the cook’s kitchen. Take a small spoon, such as the polished horn salt spoon, or pinch salt between your fingers and sprinkle over a finished dish or a cooking pot.
Because this salt cellar is made of pure horn, which is made up of keratin protein, there are special considerations for its proper care. The salt cellar should be cleaned immediately after use in lukewarm water without the addition of soap or solvents. It should never be left soaking in water or moisture, but rather should be dried immediately using a soft cloth. If the cellar is immersed in water for too long, it could give off a natural sulphur smell, which should dissipate once it is dry and with use.
The horn salt cellar should never be placed in a dishwasher. Direct sunlight or heat can be very detrimental and dry out the horn.
Horns from Watussi and Ankole cattle are typically thrown away in Nigeria, but this Danish workshop uses the imported salvaged the horns to make modern kitchen products, going through about 5-7 tons of cattle horn per year. A small amount of the horn used at the factory comes from native Danish cattle.
The company that created this horn salt cellar was founded in 1935. The founder learned the skill of making hornware from his father and eventually passed on the trade to his own son. In 2007, the family business was sold to a loyal customer of the horn products, who continues to carry on the tradition.
Every product created by this company is made by hand, with the aid of some manually operated machines. The hornwares are created in a rigorous process that includes raw horn selection, sawing, rubbing, shaping, cutting, sanding, polishing, and quality control checks.
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