A cutting board, a marble salt cellar with a lid, and a bag of fine-ground Celtic Sea Salt — three pieces that handle the everyday loop of prepping food, storing salt within reach, and seasoning at the right moment. The board is non-porous and resists scratches; it's the surface you'll cut a lemon on, slice chives over, and wipe down in seconds. The salt cellar is hand-carved black-veined marble with a lifted lid — heavy enough to stay put, lined to keep the salt dry, and good-looking enough to live on the counter. The salt itself is unrefined Celtic Sea Salt from the coast of Brittany, hand-harvested in 100-gram bags, fine-ground for cooking and finishing. What's in the set Strabella Cutting Board — antibacterial, scratch-resistant prep surface. Non-porous, knife-friendly, easy to clean. Sized for everyday use on a kitchen counter. Marble Salt Cellar with Lid — hand-carved cloudy-white marble. Lid keeps salt dry, weighted base keeps it in place, wide opening fits a thumb-and-finger pinch. Celtic Sea Salt — Fine Ground, 100g — Selina Naturally, hand-harvested in Brittany, France. Unrefined, mineral-rich, fine grind for cooking and finishing. Prep · Store · Season Prep. Slice, dice, and chop on the cutting board. Wipe clean, no scrubbing. Store. Salt lives in the marble cellar with the lid on — out of the air, off the counter, ready when you are. Season. A pinch of Celtic Sea Salt on the cutting board finishes the dish. Mineral-rich, balanced, not flat-tasting like refined table salt. Materials and origin Cutting board: titanium-treated antibacterial surface, food-safe edge, sanded smooth Marble cellar: cloudy-white marble, hand-carved (small natural variation in veining is part of the stone) Celtic Sea Salt: hand-harvested by salt farmers in Brittany since 1976. Sold by Selina Naturally; 100 g resealable kraft pouch Care Cutting board: hand wash with mild soap and warm water. Air-dry. Dishwasher-safe but not necessary. Marble cellar: wipe with a damp cloth. Avoid acidic cleaners (lemon, vinegar) on marble — they etch the surface. Celtic Sea Salt: keep the bag rolled and clipped, or transfer to the cellar. Refill from the bag as the cellar empties. How to use Lemon and herbs: slice on the board, sprinkle salt directly from the cellar onto the cut side Tomatoes: a pinch of fine salt 10 minutes before serving draws out water — better texture, brighter taste Pasta water: a heaped pinch from the cellar per quart Roast vegetables: finish with a small pinch right out of the oven Steak: season heavily on the board 40 minutes before cooking — the salt draws moisture, then redistributes Frequently asked What is the Strabella Daily Kitchen Essentials Bundle? A three-piece kitchen prep set: one antibacterial cutting board, one hand-carved marble salt cellar with a lid, and one bag of Celtic Sea Salt fine ground. Built for the daily prep, store, and season loop. What kind of cutting board is this? A titanium-treated antibacterial board with a non-porous surface that resists scratches. Knife-friendly (won't dull blades), easy to wipe clean, and food-safe. Why a marble salt cellar instead of a shaker? Marble keeps the salt dry, the wide opening lets you pinch with thumb and two fingers (which is how cooks measure salt — by feel, not by shake), and the lid keeps it usable on the counter. A shaker forces a fixed amount per shake; a cellar lets you adjust. Where does the Celtic Sea Salt come from? Hand-harvested in Brittany, France, on the Atlantic coast. Selina Naturally has sourced this salt since 1976. It's unrefined — minerals like magnesium and trace elements stay in, unlike refined table salt which is stripped down to sodium chloride. What's the difference between fine ground and coarse Celtic Sea Salt? Fine ground (this bag) dissolves quickly — best for cooking, baking, and seasoning while the dish is hot. Coarse is for finishing — sprinkled on top of a dish after cooking for crunch and visible texture. We chose fine ground for the bundle because it's the more useful daily salt. How much salt is in the bag? 100 grams. That's roughly 6 to 8 weeks of daily cooking for two people. The bag is resealable, or you can pour it into the marble cellar and refill as needed. How do I clean the marble cellar? Wipe with a damp cloth. Avoid lemon juice, vinegar, or acidic cleaners — they etch marble. If salt builds up inside, rinse with warm water and dry with a soft cloth. Where is Strabella based? Strabella is a family-built California home and kitchen brand, run by Lisa in Newport Beach since 2023. Orders ship from California within 1–2 business days. Family-built since 2023, packed in Newport Beach. Free U.S. shipping over $25, 30-day returns. Browse the full kitchen collection.
