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 slowly built-up beech smoke to create a finely structured gourmet salt. The fine grain size of 0.2–1.0 mm ensures an even distribution and a harmoniously integrated smoky aroma. The warm brown color and intense fragrance make this cold-smoked sea salt a distinctive accent in creative cuisine.

At Biova, the sea salt is gently cold-smoked for one week over natural beech wood smoke, without additives or artificial flavors. The fine, free-flowing structure is ideal for use as bulk goods in the catering trade and for ambitious home cooks. This gives you a high-quality smoked salt from the smoked salt category that can be precisely dosed and combined in many ways.

Use Greek smoked salt to refine dishes such as grilled vegetables, stews or pan dishes with an authentic BBQ character – even without a grill. Especially in vegetarian and vegan cuisine, it serves as an aromatic alternative to bacon or grilled notes. Thanks to the fine grain size, rubs, marinades and dips can be seasoned precisely and consistently refined with Biova smoked salt.

Origin

The sea salt comes from salt gardens in the northwestern Aegean in Greece, where clean seawater and plenty of sunshine form the basis for consistent quality. Traditional harvesting in shallow basins produces a natural, untreated sea salt that is ideal for further refinement at Biova.

Cultivation / Production / Harvest

Seawater is directed into evaporation ponds where sun and wind slowly concentrate the water until salt crystals form. After harvesting, the salt is cleaned, fractionated and prepared for refinement. It is then cold-smoked over beech wood smoke for one week, resulting in the fine smoked salt with a grain size of 0.2–1.0 mm.

Special features

The gentle cold-smoking over pure beech wood creates an intense yet well-balanced smoky aroma without added flavorings. The fine, slightly flaky grain makes the salt economical and easy to dose, ideal for bulk and unit goods in professional kitchens. Compared to many other smoked salts, this variety stands out for its clear declaration, consistent quality and careful processing.

Differences in origin and processing

In contrast to smoked salts based on rock salt, this product uses Mediterranean sea salt with a mild basic taste. The long, continuous cold-smoking process creates a deeper, more natural smoky note than briefly smoked or flavored alternatives, making it suitable both as a finishing salt and for cooking in larger quantities.

Taste & aroma

On the palate, it shows a distinctly salty impression combined with a warm, woody smoky note reminiscent of campfire and BBQ. The aroma is intense but not pungent and blends harmoniously into savory dishes. Thanks to the fine grain size, the flavor is distributed evenly, so that even small amounts provide noticeable seasoning power.

Possible applications

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