Herbaria Smoked Fir Salt

The Smoked Fir Salt is perfect as a steak or barbecue salt. The hearty notes go well with vegetarian and vegan dishes. BBQ marinades, sauces, stews and egg dishes can benefit from the natural smoke flavours!

Please note:

• The salt is smoked cold for 6-7 days at 15-23 ° C in a smokehouse over beech and fir wood and whole organic juniper berries.
• The sea salt is produced in a nature reserve in Spain. Without chemical additives, artificial smoke flavours or flavour enhancers.
• A few juniper berries are added to the smoking meal. The craftsmanship is based on the traditional production method of Black Forest ham. The beech comes from the Swabian Alb, the fir wood from the Black Forest.

Ingredients:
Sea salt (cold smoked)