Field Note · September 24, 2026 · 2 min read

Three First Fills: Fine Salt, Flakes and Chimichurri Salt

What the proposed jars actually held, what the camera revealed, and why the first chimichurri blend is not finished yet.

First Gaucho Provisions chimichurri salt test blend on pale plaster — Batch 1: 90% fine Patagonian sea salt with oregano, garlic, parsley and chile.

Three proposed jars, three physical fills, and one useful correction: container names do not determine net weight. We filled Fine Salt, Salt Flakes and the first Sal de Chimichurri test blend, weighed what we could, photographed the material and kept the unfinished parts visible.

Status

These are development records, not production certificates. The labels shown are temporary. Fine Salt has a measured fill; the flakes still need a confirmed empty-and-full weight pair; Chimichurri Salt has been mixed and photographed, with tasting still pending.

1. Fine Salt: the eight-ounce jar actually held eight ounces

The filled jar with its cap weighed 390 g. The empty jar with the same cap weighed 162 g. Subtraction gives 228 g of salt, or 8.04 oz. That supports a declared net weight of 8 oz (227 g) for this particular fill.

390 gFilled jar plus cap

162 gEmpty jar plus cap

228 gMeasured salt by subtraction

Fine Patagonian sea salt on pale plaster — The actual fine crystal, cleaned onto the site’s neutral ground.

First fill of fine Patagonian sea salt in a temporary labelled jar — First fill in the proposed jar. The working label is not the retail design.

2. Salt Flakes: volume moved faster than weight

The flakes occupy the jar with much less mass than fine salt because thin plates trap air between them. The working label says 4.2 oz (120 g), while the sellable listing remains conservatively at 4 oz (115 g) until an empty-and-full jar measurement confirms the production fill.

Translucent Patagonian finishing salt flakes on pale plaster — Thin, irregular plates: materially different from the Fine Salt.

First working fill of Patagonian salt flakes in a temporary labelled jar — Working fill only. Net weight remains provisional.

3. Chimichurri Salt: the first 150-gram formula

The first test was mixed by weight: 135 g fine Patagonian sea salt, 6 g dried oregano, 3 g dried parsley, 4.5 g granulated garlic and 1.5 g crushed red chile. The target was 150 g. The filled working jar was labelled at 149 g (5.3 oz).

Ingredient	Weight	Share
Fine sea salt	135 g	90%
Oregano	6 g	4%
Granulated garlic	4.5 g	3%
Parsley	3 g	2%
Crushed chile	1.5 g	1%

Overhead view into the first chimichurri salt test jar — The open jar shows the real particle-size mismatch.

First chimichurri salt test jar with temporary 149 gram label — First test fill, 149 g. Temporary development label.

What the photographs already tell us

The blend reads clearly as chimichurri, with oregano leading and red chile visible. It also separates: dense fine salt settles while larger, lighter herb pieces rise. A pinch from the top may not match one from the bottom. That is a formulation problem to measure, not something photography should conceal.

The next test is to taste from both levels after shaking, then reduce oversized stems and chile pieces to roughly 1–3 mm without turning the herbs into powder. The percentages should stay fixed for that comparison so particle size is the only deliberate change.

Tasting notes will be added after the first food test. Until then, this is Batch 1: mixed, weighed and observed, not approved.