Description
Using our Mediterranean Sea Salt and then smoked over beech wood chips by a local Italian Master Smoker
Providing a very natural smokey flavour to your food, especially vegetables and grilled meats, goes great with fish too
To ensure quality throughout the salt the production is limited to a few 100kgs per month
Medium Sodium Flavour
Produced in Italy
Grinder Use - Yes
Mortar and Pestle Use - Yes
Packed in a Unit that Handles - MUSTARD - SESAME - CELERY
Quick Reference
What is it?: Italian sea salt smoked over beech wood for a dry, savoury smoke character.
Flavour: Clean saltiness with smooth beech smoke and a restrained woody finish.
Common uses: Add to food during or after cooking when a European-style wood-smoke note is wanted.
Pairs well with: Pork, poultry, cheese, mushrooms, potatoes and beans.
Compare with: Beech gives a softer, less sweet smoke than apple wood and a different profile from oak.
Substitute: Another beech-smoked salt is ideal; oak-smoked salt will be woodier.
Storage: Keep sealed in a cool, dry place away from steam and moisture. For smoked or delicate finishing salts, close the pack promptly to protect their aroma and crystal texture.
Good to know: Beech smoke is traditionally associated with cured and smoked foods, making this salt especially natural with cheese and pork.
Customer Reviews
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Medium to
Medium to strongly smoke flavoured and very yummy indeed.
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Medium to
Medium to strongly smoke flavoured and very yummy indeed.
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Medium to
Medium to strongly smoke flavoured and very yummy indeed.
