Our Story

So like, who IS the Salt Wolf?

We’ll start there.

Salt Wolf Culinary was conjured into existence in 2021 and named after our first born wolf (read: dog), Annabel Bananas. We call her Ann, and she’s famous for her personality, which turns from salty to sweet and back again in seconds. When she’s being salty, we call her the Salt Wolf; when she’s sweet, she’s the Sugar Wolf. It’s a Jekyll & Hyde type of thing, but cuter and less murderous.

Our mission at Salt Wolf is to get YOU seasoning like a chef TODAY. Pro chefs use a dizzying array of fresh ingredients, spices, and herbs to make their dishes stand out. The magic happens in the selection, proportion, and application of ingredients, and that takes years of experience. But don’t worry! You don’t need to spend decades sweating it out in restaurant kitchens, dealing with angry chefs, or being an angry chef yourself - we did that already.

Salt Wolf’s background is culinary and the guy (Zach) designing all your spice blends is a trained chef and 20+ year veteran of the culinary industry. During his career, Zach has used every spice, seasoning, and blend imaginable and come to the conclusion that most of them…suck.

These blends are crafted from Zach’s personal arsenal of high-octane flavor, developed over 20 years of trial and error in restaurant kitchens, public & private events, wedding catering, etc. We are always developing new products, so check back often, and remember to…

SHAKE IT ON THICCCCC

the actual Salt Wolf

Hester produces fresh, organic produce from local farmers in New York. Even our spices are fresh. Just because pickling is a preservation process doesn’t mean you can use dried-up thyme or week-old asparagus that’s already a little spongy.

We want to give our customers crisp, crunchy and delicious pickled vegetables and fruits. Most of all, we want to expand people’s palates and prove that pickles don’t always come in a green or red variety.