Natural Danish salt is refined by a small smokehouse on the Swabian Alp according to old smoking traditions. The sea salt stays in the smokehouse for 6-7 days at approx. 15-23°C (cold-smoked) to become intense like a Black Forest ham with the finest fir and beech smoke
to mature taste experience. The smoke chamber is constantly cooled.
A maximum of 150kg can be smoked per smoking session. This can be done 2-3 times, then the entire system must be dismantled and cleaned so that all deposits such as tar and soot can be removed. This is very important so that these particles are not found in the end product. With this smoking process, the ambient humidity and air pressure are of great importance. Depending on the humidity and air pressure, the salt sometimes becomes lighter or darker. Therefore, it is „normal“that each batch can be different.
Our Swabian smoked salt is free from chemical additives, artificial smoke aromas or flavor enhancers.
Harmonizes perfectly with egg dishes, mushroom dishes, stews, vegetables, fish dishes. Gives BBQ spice mixtures and sauces a natural smoke aroma.