Salt, Fat, Acid, Heat: How to Elevate Great Ingredients

Every chef will tell you that a great plate is not defined by fancy cooking techniques or beautiful plating, it starts earlier than that, with the quality of the ingredients that are being plated. We are willing to bet that it starts even smaller than the ingredients themselves. The secret to great food isn’t just about mastering a tricky recipe or method.

If you’ve watched the Netflix documentary Salt, Fat, Acid, Heat, you already know what Chef Samin Nosrat laid out in her series (and book)—and we’re here to take it a step further. To remind you that to elevate great ingredients you just need to go back to basics.

We believe that great chefs can create great recipes when they have the right ingredients, which is why we source hidden gourmet treasures from around the world that go beyond flavor. They have their own stories, terroir, and texture, and when Chefs honor them with a little salt, fat, acid or heat, the results are beyond basic.

Let’s break it down.

Salt: 

Is salt basic?

Some people may assume that salt is the most basic seasoning there is, but, as we all know from tasting bland food, salt isn’t just about seasoning—it’s about unlocking the layers of flavor  that are already there. 

The role of salt in cooking:

Salt draws out moisture, amplifies natural umami, and sharpens the edges of fat and sweetness. In other words it acts as an amplifier of flavor.

When we talk about flavor, we aren’t just talking about how food tastes, but also the aromas that it evokes. Salt plays a crucial role in enhancing not just taste, but also the aromas present in food. 

It doesn’t matter how fancy a recipe is, if it lacks salt it will be flat. 

Use salt and use it right.

Salt breaks down the molecules in food, so sometimes that requires that you salt your ingredients beforehand and other times it doesn’t. 

Salting your meat beforehand = Juicer, more tender, and flavorful meat.

Salting your seafood = do it sparingly, just before cooking.

Try it: The next time you want to elevate a tenderloin, layer a cloth with flaky sea salt (about a pound and a half to two pounds), then lay the meat on top. Roll and wrap it tightly in the salt-lined cloth, tie it with string, and place it directly over an open flame, on a grill, or in a wood-fired oven. No seasoning, no sear—just salt, heat, and time. Crack the crust, slice the center, and taste how salt can transform a great cut. 

Discover our premium collection of Argentine Beef cuts here.

Fat: The Silent Star

Fat plays a vital role in the kitchen and even in the grading of meat.

In Iberico Pork, it’s one of the primary components that gives the meat its distinct taste. Thanks to their acorn diet, Iberico pigs develop fat that is rich in oleic acid (the type of fat that reduces cholesterol and increases heart health) resulting in pork that melts in your mouth and has an unmatched flavor.

Aside from its presence in some foods like pork, cheeses, and olives, fats carry flavor, coat the tongue and linger in the mouth. They can be the main ingredient in a plate, a cooking medium, or a seasoning. 

Great chefs know fat isn’t something to fear—it’s something to respect. It renders, it crisps, it balances. It’s what gives steak its crust and chicken its golden skin. When handled well it elevates everything.

Try it: Slice our Secreto Ibérico into thick strips and place them directly on a hot grill or plancha. Let the fat render slowly, basting the meat in its own juices. Serve with nothing but charred leeks or pan-crisped bread. The fat will do the rest.

Discover our premium collection of Iberico Pork cuts here.

Acid: The Balance Point

You could call acid the finishing touch—but really, it’s the equalizer. Acid cuts through fat, brightens sweetness, and rounds out salt. It makes bold things bolder and delicate things more precise, it is the balance point. 

According to Chef Nosrat, acid makes our mouths water the most, meaning that when it is present it heightens the eating experience. 

Try it: Roast a bone-in Frenched rack of lamb until just pink in the center. Then brush it with a glaze of reduced pomegranate molasses or a lemon-forward chimichurri just before serving. The acidity slices through the richness, leaving everything else in perfect balance.

Discover our premium collection of Patagonian Lamb here.

Heat: The Alchemist

All chefs know that not all heat is equal. The right char on a skirt steak. A delicate poach on peeled red shrimp. A slow roast on a frenched rack of lamb. Heat transforms food. It caramelizes sugars, crisps proteins, deepens umami, and builds texture. It brings crusts, bubbles, sears, and sizzle.

But heat isn’t just about technique—it’s about listening. Listening to the sizzle, watching the color change, knowing when to back off and when to push through. It’s about respecting the ingredient’s story and letting the heat finish it.

Keep it hot:

High heat = Crust, sear, and bold flavor (great for ribeyes, skirt steaks, and red shrimp).

Low, steady heat = Gentle breakdown, moisture retention, and tenderness (perfect for lamb shanks, short ribs, and pork cheeks).

Indirect heat = It’s ideal for slow roasting, reverse searing, or finishing without overcooking. (Like a bone-in Frenched lamb rack or a thick-cut Presa Ibérica.)

Try it: Got some Argentine Red shrimp in hand? Heat a pan until it’s very hot, add a small amount of oil, and place your seafood in. The heat from the pan will caramelize them beautifully in about a minute.

Discover our specialty seafood here.

Let the Ingredients Lead

Salt, fat, acid, heat. That’s it. When you start with top-quality ingredients you don’t need much else. These four elements are more than just cooking techniques; they’re the foundation for unlocking everything an ingredient has to offer. No tricks, no shortcuts—just a deep understanding of how to elevate ingredients.

Explore the full WorldClass catalog here.

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