Gourmet salt, smoked salt Viking Art

The Vikings - a rough bunch with rough customs, strong men and strong food. Who is surprised when you learn how they made their smoked salt: Seawater was poured onto a burning wooden scabbard and after the water content was cured, the precipitated salt was scraped off the charred wood. Today, this noble smoked salt variant is made from Dead Sea salt in a more civilized way. It is smoked for hours with pure, low-emission juniper that is specially imported from Norway. This gives the salt an intense aroma that gives steaks in particular a taste of "open fire". gives. Incidentally, many other smoked salts are not smoked like ours, but only flavored.