Gourmet salt, Danish smoked salt

Smoked salt originally comes from the USA and is considered a typical component of American cuisine. This culinary delicacy is now also being discovered in Europe, as it gives many dishes a smoky, ham-like taste and is therefore also an ideal salt for vegans and vegetarians. This smoked salt is based on Dead Sea salt, which is cold-smoked over beech wood for around 160 hours and turned over every hour. A complex process that currently brings only 100 kg monthly yield. Goes well with soy dishes, salmon or salads.