Our Process
Lime. Salt. Time.
The process is simple. Executing it consistently is not. Traditional preservation, disciplined production, modern presentation.
Selecting the fruit
Whole limes are chosen for size, ripeness, and skin condition. The ingredient is only as good as the fruit it starts from.
Cleaning and preparation
Fruit is washed and prepared under controlled, food-safe handling before anything else happens.
Salt curing
Limes are salted. This is the step that begins the transformation from fresh fruit to preserved ingredient.
Time and transformation
Given time, acidity mellows, salinity settles, and aroma deepens. Nothing is rushed.
Inspection
Every batch is inspected before it is allowed to move forward. A batch is released by a person, not a schedule.
Packing
Clean packaging and clear labeling, batch by batch, ready to leave the house.
Traceability and batch records
Every jar knows its batch.
Production is recorded batch by batch: when the fruit was salted, when it was released, and by whom. That record is what lets a jar carry its own history — the day it was made, not a printed approximation.
The process is preservation by salt curing. We do not describe it as fermentation unless and until that has been verified for our specific method.