German smoked salt fine

Natural sea salt from the Mediterranean coasts of southern Italy, smoke from the finest beech wood chips and a lot of experience - these are the ingredients for our German smoked salt. Our master smoker produces this salt in the heart of Saxony with a lot of heart and soul and passion in the cold smoking process. 14 days the sea salt is in the smoking chamber. During this time, the salt takes on a beautiful amber-brown colour and an intense, natural smoke aroma. The application possibilities for smoking salts are almost unlimited. Whether soups, sauces, marinades and dressings, fish, meat, vegetables, mushrooms and egg dishes, even desserts can convince with a small pinch of German smoked salt with a completely new taste component.