Alder smoked salt ¨Salish Alderwood Style¨ I 1-3mm

In the production of ¨Erlenrauchsalz¨ we follow this old ritual in which we give a mild, untreated sea salt, using the cold smoking process, an unmistakable character. The sea salt spends up to 16 days in the smoking oven, with 3 smoking intervals per day. In between, the salt is repeatedly turned and ventilated. Climatic conditions influence the smoking process and thus the finished smoked salt. Accordingly, the smoking process must be interrupted in very humid weather or high outside temperatures. The delicious smoked salt is produced in a pure manufactory, step by step and only in small quantities. With natural ingredients and great attention to detail, an intensive smoked salt with a pleasantly mild salt note is created. We recommend our Spreewälder Erlenholz smoked salt for salads, vegetable soups, stews, egg dishes, vegetarian dishes, sauces, marinades, rubs and savoury snacks. Meat and fish dishes also receive an intensive smoky note from a pinch of alderwood smoked salt.