FLOSSY SALT (NON IODISED) SALAMI SALT OR BRINING

“Flossy salt” refers to a fine or medium-grained, non-iodized sea salt. It is highly prized by butchers, chefs, and home cooks for its ability to dissolve evenly and quickly without leaving any gritty residue, making it the ideal ingredient for curing meats, making sausages, pickling, and brining.
Key Features No Additives: It is typically non-iodized and free of anti-caking agents, ensuring it won’t interfere with curing processes or taint the flavor of your food.
Texture: It has a light, small flake or fine granular consistency (typically around 1mm) that distributes quickly throughout meat or brine mixes.
Versatility: While mainly used for salamis, sausages, and seasoning rubs, coarse “flossy” varieties are sometimes used as finishing salts.