Swabian Rook Salt 1-1.6 mm - Swabian Rook Salt 1-1.6 mm

Origin Our Schwabian smoked salt is produced according to ancient recipes in a small smokehouse on the Swabian Alp, in the heart of Brandenburg. With great love and experience, traditional sea salt is harvested and smoked for 6 to 7 days at a temperature between 15°C and 23°C. This results in Schwabian smoked salt with an intense flavor experience. A maximum of 150 kg can be smoked per smoking cycle. This can be done 2 to 3 times, after which the entire installation must be dismantled and cleaned to remove all deposits such as tar and soot, ensuring they do not end up in the salt. This is very important to prevent these particles from being found in the final product. Flavor and Use A blend of spruce and beech wood creates the intense smoky aroma. Schwabian smoked salt harmonizes perfectly with egg dishes, stews, and typical Swabian dishes such as lentils and sausages. Our smoked salt is a natural...