Smoking salts goes back to the ancient tradition of the Vikings. Alongside salts, smoke was probably one of the first flavouring ingredients used by humans to season food.

Medium to coarse natural salts are particularly suitable for the production of smoked salts, which are cold-smoked in special smoking ovens over a period of several days. During the smoking process, the salt takes on a light to dark brown colour and its typical smoky aroma, depending on the type of wood and smoking time.

Our smoked salts come from small smoking manufacturers who use their years of experience to produce distinctive regional products using typical local types of wood.

These exceptional salts are particularly suitable for all dishes that need to take on the flavour of smoked meat and give all dishes a rustic yet refined smoky aroma.

They add a hearty flavour to vegan and vegetarian dishes without using animal products!

The smoky flavour is ideal for stews and potato dishes, egg dishes, soups, sauces or fish, and is particularly recommended with salmon.

They are also an enrichment for every barbecue as barbecue salt!