0330 057 5992

+44330 057 5992 (outside UK)

Unit 1, SCS

238 Winchester Road

Southampton, SO16 6TL, U.K.


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© Saltan Ltd. 2019 - All Rights Reserved

Saltan, our mountain logo and Himalayas Finest are registered trademarks.
Company Registration Number: 08620849

Salt Ageing. 

Testimonials & Directory.

Testimonials from our respected customers who can vouch for our service and product.

For people looking to buy salt-aged beef, you can find your local supplier here.

Ynyshir Restaurant and Rooms

Powys, Wales, UK

"Saltan has recently built and installed a salt chamber for us, making us the only restaurant in the UK with a fully wraparound salt chamber. We were already ageing meat at a high level, but as we’re always looking to develop our techniques, the natural progression was to get a salt chamber. As soon as I spoke to Saltan, I knew they were the guys for me.

The service was amazing. They’re really knowledgeable and we couldn’t have worked with a better group of guys. I’d hugely recommend them. It has changed what we do with meat ageing and taken it to the highest point."

Huw & Tom Eynon

Deganwy, Pentre Road, St Clears, Wales, UK

"If you are a company that requires a quality and an authentic Himalayan Salt Chamber then Saltan Ltd is the company to assist you.  If you are looking for salt to age meat then it’s a venture and an investment not for everyone!, but Saltan has the experience to advise you and supply you with a high-quality product. A very passionate team, with a first class service to match. Himalayan Rock Salt should be treated like Gold!, we at Eynon’s are delighted with our installation of Wales’ largest Himalayan Salt Chamber."

Deane Buckle

33 Hutton Rd, Brentwood, Essex, UK. 

"The product Saltan offers is truly unique and does exactly what you would want from a salt chamber. The solution they provide has helped stir large interest from customers due to the remarkable effects it has on our quality sourced meat. Dealing with Saltan Ltd has been a real pleasure, they are the only company I would use for salt chambers."

Ian Warren

Pennygillam Way, Launceston, Cornwall, UK. 

"We found Saltan had exactly what we were looking for. A great core product delivered alongside a simple, effective and very practical system. This will help us to keep our product moving forwards and maintain the high standards that our customers expect, demand and deserve."

Andrew Burton

9 King Street, Saffron Walden,

Essex, UK. 

"I found Saltan Ltd via LinkedIn and made contact regarding the purchase of a Himalayan salt wall. The wall comes in an easy to assemble kit form with Himalayan salt bricks,  easy to install into the frame, plus the drip trays which collect all moisture.

We are up and running with it and already getting compliments of the meat tasting better and lasting longer."

Mark Jacobs

1 Faraday Ave, Quinton, Birmingham, UK. 

"While looking to take our prime beef to the next level, I came across Saltan Ltd. The salt wall solution they provide takes away stress from installing and maintaining a salt wall. Our beef has been taken to the next level as the initial intention was. We have enjoyed seeing new customers, commercial and retail, interested in our salt aged beef."

Eammon Allen

Kitchen Development Company, UK. 

"Saltan Salt Walls were very easy to deal with - Mike was always on hand to provide technical assistance whenever necessary, and provided all the information required for a successful and enjoyable installation.


I would highly recommend there products and services." 

Frank Yorke

36 Strathmartine Rd,

Dundee, UK.

"As a company, we strive to get the best from our local Scotch Beef, in pursuit of quality we turned to Saltan to create our Himalayan Salt Chamber and they did not disappoint. Saltan’s products and services are outstanding; the Salt chamber has helped improve the flavour and tenderness of our beef further and has proven to be a great selling point for both our wholesale and retail customers as they strive for excellence. Take note fellow butchers, Saltan is the way forward."

Stephen Duffy


305 77 Getinge, Sweden.

"We installed our salt wall in our ageing room in August 2017 and have been very happy with results. 
We've been ageing Striploins and Ribeye between 4 and 20 weeks with great results. The flavour and texture on the meat are fantastic, especially after 12 weeks. With the salt, good temperature and humidity control we've been getting good yields as the trimming required is modest as there's no mould. 
It's dramatically improved our ageing process. 
And raised the quality of our steaks."