Description

Smoke salt

Smoked salt is produced in smoke ovens, where it is smoked for 240-260 hours without any additives. The salt can be advantageously used for anything where you want a slightly smoked taste, such as for example on game, fresh fish or just a piece of egg or potato. It is also very good to use in dishes with bacon, you can advantageously cut down on the amount of bacon and add the salt, so you still get the smoky taste, but save on the fat.