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Argentina seasons its fire cooking with restraint: salt first, then just enough pepper, garlic, oregano and gentle chile to say where the meat is from without covering how it tastes. This is that idea in one jar, built on the coarse Patagonian crystal so it clings and works slowly the way an asado wants.
A generous pinch per side on anything going over flame or coals — beef, chicken, pork, lamb. On thick vegetables before roasting. It is a grilling salt: let heat bloom it.
Patagonian Atlantic sea salt, black pepper, garlic, oregano, mild chile.
Seasoning salt is salt preblended with spices and other flavoring ingredients. That simple definition covers products as different as garlic-and-oregano adobo, chile-lime salt and an all-purpose shaker containing sugar, starch and flavor enhancers.
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Mostly grass-raised, increasingly grain-finished. What the pasture image gets right, what it misses, and what the feedlot numbers actually say.
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