Origin and production
“ BLACK FOREST SMOKED SALT WITH BEECH, FIR AND JUNIPER FLAVOR ”.
This smoked salt is produced in the heart of the Black Forest using traditional methods. Fine sea salt is cold-smoked for weeks over beech and fir wood, with a hint of juniper added – just as was once customary when smoking Black Forest ham. The result is a salt with a distinctive aroma and a deep, smoky character that captures the atmosphere of the Black Forest woods.
Taste and aroma
Robust, resinous, and spicy with a distinctive smoky note. Beechwood provides the classic smoky flavor, fir wood adds a slightly sweet freshness, while juniper lends the salt its characteristic, forest-like depth. The interplay results in a complex, balanced aroma with a clear origin and rustic character.
Application
Ideal for refining steaks, roasts, grilled dishes, stews, or baked potatoes. Also excellent for vegan dishes to give them a smoky umami note – for example, in soups, marinades, or dips. Especially recommended as a finishing salt to give dishes a touch of the Black Forest just before serving.
Interesting facts
Smoked salts are among the oldest preservation and flavoring techniques in Europe. In the Black Forest, smoking was traditionally used to preserve meat, fish, and salt. The interplay of beech, fir, and juniper smoke is emblematic of the region's identity and brings the typical Black Forest aroma to the plate.
Ingredients
Sea salt, beech smoke, fir smoke, juniper smoke
