Do you know what the container for coarse salt is called in some English-speaking countries? "Salt Pig". At first I thought it was a mistake, but it turns out that is indeed what the tool is called.
I admit that the name is very intriguing, that's why I went to look for the source of the expression: Conventional thought attributes the salt hog's name to the usually round and snout-like openings, but on deeper investigation it turned out that in ancient Scottish dialect "hog" is a common word for a jar or clay pot. A salt pig was simply a clay jar for salt - although some take it a bit more literally and many potters design the vessel to look like a pig.
Moisture treatment
The clay part of the vessel for coarse salt is the key to an effective vessel. No matter what the shape of the vessel, it is desirable that the inside is made of unglazed ceramic, and this is to allow the absorption of moisture in the air and in the meantime to keep the salt incredibly dry. If you don't have a vessel for such coarse salt, you can add a little rice to the salt bowl, it will do the job.
Jar oppening
The vessel for coarse salt has large openings that allow easy access to the salt during cooking. I usually also prepare small ceramic spoons that will help scoop the salt out of the dish. Spoon and pig - what more could you ask for?
And what about a lid?
Sometimes my dishes come with a cork or wooden lid, but not always. Since the opening is diagonal and the upper part is rounded, this improves the ability to prevent debris and dust from entering (salt contamination), in these cases, a cover is not required. Most people keep the vessel for coarse salt from cooking surfaces and the rounded top prevents splashes of fat and drips of sauce that find their way quite easily into open bowls and flat salt vessels.
In the bottom line, a vessel for coarse salt keeps the salt from becoming crystallized or contaminated.
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