Fine Greek Smoked Sea Salt, cold-smoked

Product description

This Greek smoked salt combines unrefined sea salt from the north-west Aegean with slowly built-up beech smoke to create a fine, free-flowing gourmet salt. The 0.2–1.0 mm grain size ensures an even distribution of the smoke aroma and gives the salt a warm brown, appetising appearance.

At Biova, the Mediterranean sea salt is gently cold-smoked for one week, without additives or artificial flavourings. Its fine, slightly flaky texture makes the smoked salt economical in use, easy to dose and ideal for foodservice bulk packs as well as demanding home kitchens.

Use this smoked salt to give grilled dishes, stews or pan-fried dishes an authentic BBQ flavour – even without a grill. In vegetarian and vegan cooking in particular, Biova smoked salt is a flavourful alternative to classic bacon and grill notes.

Origin

The sea salt comes from traditional salt pans in the north-west Aegean in Greece, where clean seawater and plenty of sunshine ensure consistent quality. These conditions provide a natural, unrefined salt as the basis for refinement at Biova.

Cultivation / Production / Harvest

Seawater is channelled into shallow evaporation ponds, where sun and wind increase the salt concentration until crystals form. After cleaning and grading, the salt is cold-smoked over beech wood smoke for one week, producing the fine smoked salt with a 0.2–1.0 mm grain size.

Special features

Gentle cold-smoking over pure beech wood creates an intense yet well-balanced smoke flavour without added aromas. The fine, slightly flaky structure makes Biova smoked salt economical, free-flowing and ideal for bulk and pre-packed units in the delicatessen and foodservice sectors.

Differences in origin and processing

Unlike smoked salts based on rock salt, this product uses mild Mediterranean sea salt from Greece. The long, continuous cold-smoking process delivers a deeper, more natural smoke note than briefly smoked or merely flavoured alternatives and is suitable both for cooking and as a finishing salt.

Taste & aroma

On the palate, the smoked salt shows clear salinity and a warm, woody smokiness reminiscent of campfires and BBQ. The aroma is intense but not harsh, and thanks to the fine grain size it disperses evenly in savoury dishes.

Suggested uses

• To season grilled vegetables, baked potatoes and vegan burgers with a bold BBQ flavour.
• As a finishing salt for steaks, fish, soups and stews just before serving.
• In marinades, dips, sauces and rubs to add smokiness without using a smoker.

Product specification

• Country of origin: Greece
• Grain size: fine, 0.2–1.0 mm
• Colour: intense brown
• Salt type: smoked salt from Mediterranean sea salt
• Processing: cold-smoked over beech wood smoke for one week
• Pack type: bulk, approx. 1.05 kg per unit