Organic German Smoked Salt fine, cold-smoked

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 tone.

Several days of cold smoking in Germany create a clean, natural smoke aroma without liquid smoke or artificial additives. Gentle processing ensures low residual moisture, good flowability and consistent Biova quality – ideal for foodservice, artisan producers and use in larger processing batches.

In the kitchen, this smoked salt adds a pronounced smoky depth to grilled dishes, BBQ, stews, vegetable and pan dishes. 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 pans 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 characteristic profile 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 cold-smoked for several days over selected beechwood chips and evenly infused with aroma.

Special features

Typical are the brown to amber colour, the fine grain and the authentic beechwood smoke aroma. Unlike products made with liquid smoke, Biova relies on real smoke, extended 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 only briefly smoked, 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

On the palate, the smoked salt impresses with an intense, clear beechwood smoke aroma and balanced salinity. On the nose and tongue, the notes recall bacon, campfire and BBQ without becoming overpowering or developing bitterness.

Suggested uses

• Seasoning grilled foods, 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, refined 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 in bag
• Packaging: food-grade bag as bulk unit