Organic German smoked salt | fine | 0.2-1.0 mm | cold smoked

What it is / Product description

Biova Organic German Smoked Salt combines unrefined Mediterranean sea salt with slowly rising beechwood smoke. The fine to flaky grain size of around 0.2–1.0 mm adheres well to food and colours it a warm brown to amber.

Several days of cold smoking in Germany create a clear, natural smoke aroma without liquid smoke or artificial additives. Gentle processing ensures low residual moisture, good flowability and consistent Biova quality, ideal for gastronomy, manufacturers and bulk use.

In the kitchen, this smoked salt gives grilled dishes, BBQ, stews, vegetable and pan dishes a distinctive smoky depth. Vegan and vegetarian dishes in particular benefit from the savoury, bacon-like note, which can be precisely dosed thanks to the fine grain and used as a finishing salt directly at the table.

Origin

The salt base comes from Mediterranean salt gardens on the Croatian coast, where sea salt is obtained from seawater by sun and wind. It is then refined in Germany and cold-smoked over beechwood, creating the typical character of this Biova product.

Cultivation / Production / Harvest

The sea salt is produced by natural evaporation, then harvested, washed, dried and sieved to a fine to flaky grain size of 0.2–1.0 mm. In a specialised smokehouse in Germany, it is evenly flavoured for several days using a cold-smoking process over selected beechwood chips.

Special features

Characteristic are the brown to amber colouring, the fine grain and the authentic beechwood smoke aroma. Unlike products with liquid smoke, Biova relies on real smoke, longer smoking times and bulk units of approx. 1.05 kg for professional processors.

Differences in origin and processing

While many smoked salts are based on rock salt or are only briefly flavoured, this product combines Mediterranean sea salt with traditional cold smoking in Germany. The result is a natural, deep smoke aroma, an even grain size and high suitability for gastronomy and further processing.

Taste & aroma

In sensory terms, the smoked salt impresses with an intense, clear beechwood smoke aroma and balanced saltiness. On the nose and palate, the notes are reminiscent of bacon, campfire and BBQ, without being overpowering or developing bitterness.

Possible applications

• For seasoning grilled food, burgers, steaks, BBQ rubs and marinades
• For soups, stews, vegetable stir-fries, mushroom and egg dishes with a smoky accent
• As a finishing salt for vegan and vegetarian dishes with a bacon-like note

Product specification

• Country of origin: Sea salt from Croatia, refinement in Germany
• Grain size: fine to flaky, approx. 0.2–1.0 mm
• Colour: brown to amber
• Type of salt: smoked salt, unrefined sea salt, cold-smoked
• Weight per unit: approx. 1.05 kg bulk goods
• Packaging: food-safe bag as bulk unit