30 DAYS OPEN PURCHASESmoked salt from the salt marshes of the Adriatic Sea, hand-harvested according to a 1,500-year-old tradition and cold-smoked with beechwood in Germany until it develops its characteristic amber colour and smoky aroma. Cold smoking differs from hot smoking in that the salt is never exposed to heat, which preserves the mineral structure and delivers a more delicate and penetrating smokiness than industrially flavoured salt. The result is a salt that adds depth without taking over.
Perfect for grilled meat, fish, steamed or raw vegetables, potatoes, pulses and eggs. Delivered in three airtight bags of 50 g each with triple protection against air, light and moisture.
