Organic German Smoked Sea 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 0.2–1.0 mm adheres well to food and tints it a subtle brown to amber.

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

In the kitchen, this smoked salt gives grilled dishes, BBQ, stews, vegetable and pan dishes a distinctive smoky note. Vegan and vegetarian dishes in particular benefit from the savoury, bacon-like depth, 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 through sun and wind. In Germany it is then refined in a smokehouse with beechwood smoke and developed into a characteristic Biova smoked salt.

Cultivation / production / harvest

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

Special features

Typical are the brown to amber colouring, the fine grain and the authentic beechwood smoke aroma. Unlike liquid smoke products, Biova relies on genuine cold smoking and bulk-ready units of approx. 1.05 kg for professional processors.

Differences in origin and processing

Compared to smoked salts based on rock salt, this product combines Mediterranean sea salt with traditional cold smoking in Germany. The result is a natural, deep smoke aroma with uniform grain size that is particularly suitable for gastronomy and further processing.

Taste & aroma

Sensory-wise, the smoked salt impresses with an intense, clear beechwood smoke aroma and balanced saltiness. The notes are reminiscent of bacon, campfire and BBQ without being 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
• Packaging: food-grade bag as bulk unit