Pan-simmered pine salt

The stone pine is considered the queen of the Alps. ÄSimilar to the production of pine schnapps, we prepare our Alpine brine with fresh, hand-harvested pine cones and let them steep for 3 weeks.  This gives the brine a light color ranging from rose-pink to brownish-gray and a caramel-honey-like taste.  After boiling, we gently dry the salt crystals at a low temperature and grind them into uniform grains.  Like the brine, the stone pine salt takes on a slightly sweet taste.  It is very versatile and is particularly suitable for pork, poultry or lamb dishes, trout, stored vegetables such as carrots, potatoes and celeriac, for pasta, herb butter or pestos.