Greek smoked salt | fine | 0.2-1.0 mm | cold smoked

What is it about / Product description

Greek smoked salt combines Mediterranean sea salt from the northwestern Aegean with intense beech smoke to create a characterful gourmet salt. The fine grain size of 0.2–1.0 mm distributes evenly and ensures a harmonious smoky aroma in your dishes. The warm brown color and authentic scent make this smoked salt a striking highlight in creative cuisine.

At Biova, great importance is attached to gentle, traditional refinement: the sea salt is cold-smoked over natural beech smoke for one week. This creates a strong, smoky flavor that is particularly appreciated in vegetarian and vegan cuisine as an aromatic alternative to bacon or grilled notes. The fine structure is ideal both for direct seasoning at the table and for cooking.

Use Greek smoked salt to refine grilled dishes, pan-fried dishes or stews with an authentic BBQ character – without an open grill. Marinades, dips and vegan specialties also gain special depth with this smoked salt from Biova. Thanks to the fine grain size, the smoky aroma can be dosed very precisely and used in many different ways.

Origin

The sea salt comes from salt gardens in the northwestern Aegean in Greece, where sunny Mediterranean climate and clean seawater form the basis for consistently high quality. Through traditional harvesting in basins and natural drying, a pure natural salt is created. The combination of origin and gentle processing gives the smoked salt its unmistakable character.

Cultivation / Production / Harvest

The seawater is channeled into shallow basins where sun and wind slowly evaporate the water until crystals form. After harvesting, the coarse sea salt is cleaned and prepared for refinement. It is then cold-smoked over beech wood smoke at Biova for one week, producing the fine smoked salt with a grain size of 0.2–1.0 mm.

Special features

Cold smoking over natural beech wood provides an intense yet balanced smoky aroma without additional flavors or additives. The fine grain makes the salt particularly economical and easy to dose. Compared to many other smoked salts, this variety impresses with its award-winning quality and careful processing in bulk packaging for professional users and ambitious home cooks.

Differences in origin and processing

In contrast to smoked salts from other regions, this product is based on Mediterranean sea salt from Greece, which brings a mild, rounded basic salt flavor. The long, gentle cold smoking over beech smoke creates a deeper, more natural smoky note than briefly smoked or artificially flavored salts. The result is a smoked salt that convinces both on its own as a finishing salt and when used in cooking.

Taste & Aroma

The taste shows a strong salty impression combined with a distinct, woody-warm smoky note. The aroma is reminiscent of campfire and BBQ, yet remains clear and not pungent. The fine grain supports an even distribution of the aroma, so that small amounts are sufficient to noticeably refine dishes.

Possible uses

• For refining grilled vegetables, baked potatoes and vegan burgers for an intense BBQ aroma.
• As a finishing salt for steaks, fish, stews or soups directly before serving.
• In marinades, dips, sauces or rubs to give dishes a smoky note without smoking.

Product specification

• Country of origin: Greece
• Grain size: fine, 0.2–1.0 mm
• Color: intense brown
• Type of salt: smoked salt from Mediterranean sea salt
• Processing: cold-smoked over beech wood smoke
• Packaging type: bulk goods, 1.05 kg per unit