A salt pig is a closed ceramic pot with a large mouth to hold salt on the counter top, making it easy for the cook to measure salt for the dish being cooked or simply stick in her hand and take out a pinch. Why pig? In Scotland and Northern England the word "pig" refers to a pot, jar or other earthenware vessel. Hence, also "piggy bank."
Do you use a salt pig in your kitchen? Would you consider using one?
I've been making salt pigs for a while now and have two different designs. So, I'm wondering what you think about them. Which of the two designs do you think is best?
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