A BUTCHER has turned to a the Himalayan mountains in a bid to improve the quality of their meat.
Davidsons in Aberdeenshire, has become the first butcher in Scotland to build a dusky pink-hued Himalayan salt wall to enhance the curing process and improve the flavour of its produce.
The wall, provided by gourmet salt company, Salt House, is made up of 200 12 x 4 inch blocks and stands seven feet tall in the chill room of Davidsons Inverurie shop, where meat is cured for around 40 - 60 days.
Gregorie Marshall, Managing Director of Salt House, said: "We were thrilled to provide the salt blocks for Davidsons' salt wall, as we know Himalayan rock salt will help them to create the perfect atmosphere for the meat. Dry ageing the meat with a salt wall results in a superior, tender product with optimum flavour. It truly brings out the best in the produce.
"At Salt House we source salt from across the globe and these wonderful blocks of dusky pink salt from Pakistan, will help Davidsons deliver the tastiest meat possible - it also looks pretty spectacular in their chill room."
Davidsons is a multi-award winning, family- run speciality butcher with three outlets in the North East of Scotland. John Davidson, Company Managing Director said: "We're delighted to be the first butcher in Scotland to install a Himalayan salt wall and it's proved to be so successful, we have plans to build another one with Salt House.
"We typically cure our meat for between 40 and 60 days - sometimes longer- and the result is succulent, tender, full-flavoured meat due to the impact on the environment of the Himalayan salt. It's been a great venture for us and the results are just fantastic."
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