We harvest our salt sustainably from Bulls Bay

On May 31, 2012 Bulls Bay Saltworks became the first operational salt company in South Carolina since the Civil War, when the USS James Chambers destroyed the final saltern at Palmetto Point Bulls Bay on February 25, 1865.

If you spend any time in the Charleston area, you will have already noticed the distinctive regional taste that we’re all about, it’s in the air. For us, it might have started with eating Bulls Bay oysters, could have been from a walk around Lighthouse Island helping the Turtle Crew, or maybe from just hanging around at The Battery. Somehow, the salt, our salt, your salt, Charleston salt, made an impression that insisted on finding a way into the kitchen. 

One of the first experimental batches of salt was produced during a 12-hour long hog roast at our home. Lots of heat and extra room in the smoker also led to the first batch of our Smoked Sea Salt.  

As friends stood around at the potluck, much of the talk was about the salt! A favorite moment was looking over to see one woman, with her elbows on the (then cooled) smoker, eating pork off the bone with a bit of salt sprinkled on.

Bulls Bay Saltworks has grown over the years and we have added additional property and new greenhouses! Our team is still very small and every stage of salt production and packaging is done by hand, on site. We thrive on collaborations with other local businesses to create unique products like our Red Mash Sea Salt and Bourbon Barrel Smoked Flake.

We’re downtown a lot, supporting local businesses and squeezing in time at the beach. If ya'll see us around, we'd love it if you wave and say hi! 

Naturally,
Teresa Smithmyer