Description
Swabian Smoked Salt is finest Southern Italy Mediterranean Sea Salt then smoked by a small smokehouse near the Swabian Alps based on traditional smoking skills
Smoked for a week with the finest fir and beech wood to create a strong smoke flavour that provides a wonderful taste sensation
Goes great with eggs and mushroom dishes, lentil and noodles
Medium Sodium Flavour
Produced in Germany
Grinder Use - Yes
Mortar and Pestle Use - Yes
Packed in a Unit that Handles - MUSTARD - SESAME - CELERY
Nutritional Information per 100g
Energy kcals 0
Energy kJ 0
Protein (g) 0
Fat (g) 0
of which Saturates (g) 0
Carbohydrate (g) 0
of which Sugars (g) 0
Fibre (g) 0
Sodium (mg) 38758
Quick Reference
What is it?: A German-style smoked sea salt inspired by the food traditions of Swabia.
Flavour: Savoury, dry and distinctly smoky with a cured-food character.
Common uses: Season hearty dishes, beans, potatoes or meat where traditional smoke depth is useful.
Pairs well with: Pork, sausages, lentils, cabbage, potatoes and mushrooms.
Compare with: More rustic and cured in style than delicate apple-wood or lightly smoked salts.
Substitute: A robust beech- or oak-smoked salt can stand in.
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: Its flavour suits the hearty pork, potato and pulse dishes associated with southern German cooking.
