All edible salts start with sodium chloride, but thankfully for chefs and home cooks, there are different varieties available. The differences manifest themselves mainly in taste, flavor, color, texture, and convenience. What that means for wild game dishes is a variety of options for mouth feel, flavor burst, and taste due to different mineral content, harvest location, and harvesting methods. There are two primary methods of harvesting. First is mining rock salt deposits. Examples would be the salt mines of Berchtesgaden in Germany, or the Khewra Mines in Pakistan famous for producing pink Himalayan formations. The second method is evaporation of water and slurries. This method produces beautiful crunchy, unprocessed salts of a variety of sizes crystal and flake sizes. Below are a few staples in my pantry, but there are many more to explore.