Description
Smoked salt is characterised by beige to light golden colour tones. It has a smoked taste and smells of ham. This sea salt comes from the old smoking tradition. It is produced in a small smokehouse in the German mountains called Swabian Alba. Salt is smoked gradually in fine smoke of fir and beech wood for 6-7 days. It allows you to create your own culinary recipes with smoked flavour without actually smoking the dishes. The salt is suitable for eggs, boletus, stew, but also for vegetarian dishes, which adds a "meat" taste. Add the smoked salt at the end of cooking to prevent its taste from boiling up.
Composition
Sea salt.Storage
Store in a dry and cool place.
