Producer

Bulls Bay Saltworks, established on May 31, 2012, proudly became South Carolina's first operational salt company since the Civil War. Our mission is to capture the distinctive regional taste of Charleston, which permeates the air and has left a lasting impression on locals and visitors alike. Whether it's the flavor of Bulls Bay oysters, a stroll on Lighthouse Island, or time spent at The Battery, the allure of our salt, Charleston salt, is undeniable and demands a place in every kitchen.

The journey began with an experimental batch of salt during a 12-hour hog roast at our home, which led to the creation of our Smoked Sea Salt. As friends gathered around, the conversations revolved around the remarkable salt. Since then, Bulls Bay Saltworks has expanded, acquiring additional property and constructing new greenhouses. Our dedicated team meticulously crafts every stage of salt production and packaging by hand, on-site. We thrive on collaborating with local businesses to craft unique products such as our Red Mash Sea Salt and Bourbon Barrel Smoked Flake.

At Bulls Bay Saltworks, we take great care in harvesting our water. We select high tides to ensure a fresh influx of water and choose periods when rainfall has been minimal, resulting in higher salinity levels. While we used to collect water manually using 5-gallon buckets, we have now upgraded to an engine that pumps 1,000 gallons of water into holding tanks on our trailer, streamlining our process.

The water we harvest comes from Bulls Bay, situated within the protected Cape Romain National Wildlife Refuge in South Carolina. This pristine area serves as both a public and commercial shellfish ground, and its water undergoes meticulous monitoring by the Department of Health and Environmental Control (DHEC). With confidence, we can assure you that the water we harvest is clean and meets the highest standards of quality and safety.