Somethin' to Finish With - Garlic & Rosemary Finishing Salt

How to use it: Start with a small pinch per serving (about 1/8–1/4 tsp), sprinkle after cooking, then rest 30–60 seconds so the flakes can melt in and the garlic/rosemary can bloom. For larger cuts, use it on the carving board: 1/2 tsp per pound of cooked meat, then slice. Best paired with Somethin’ For Rubbin’ or Somethin’ To Beef About.

Proteins - Steak, lamb, pork chops, roasted chicken, turkey, shrimp, salmon

Plant-based - Roasted potatoes, mushrooms, cauliflower, broccoli, green beans, focaccia, pasta, white beans

Sauce Pairings - If you want a saucy plate, finish the dish with this salt after saucing for a cleaner pop. Try it with The Clevelander and/or The Magical Mop.

• All Natural
• No MSG
• No Seed Oils
• No Fillers
• Single Salt
• No Corn Syrup
• Gluten-free
• Sugar-free
• Vegan-friendly
• Made in Kentucky

What is a finishing salt, and how is it different from a rub?

A finishing salt is used after cooking, right before serving. It seasons the surface, adds a light crunch, and keeps garlic/rosemary aroma intact. Rubs are built for cooking and bark.

When should I add Garlic & Rosemary Finish With?

Add it at the very end. Sprinkle on the plate or on the carving board, then give it 30–60 seconds to dissolve and bloom.

How much should I use?

Start with a pinch per serving (about 1/8–1/4 tsp). For sliced meats, use roughly 1/2 tsp per pound of cooked meat on the carving board.

Can I cook with it?

You can, but you’ll get the best result using it as intended: after cooking. High heat can mute the aromatics and you lose the texture.

Is it gluten-free and vegan-friendly?

Yes. It’s a clean, simple blend: kosher salt, garlic, and rosemary.