Hand-raked in France and smoked in small batches, this extraordinary salt is a real treat. This salt is cold smoked, a day long process where the smoke is funneled through the salt, away from the heat of the fire. This cold smoking preserves the mineral content and natural flavor of the sea salt while adding a lightly toasted brown appearance.
Seasoned Chardonnay oak barrels, broken into chips, are used as fuel for the fire. The moist salt crystals absorb the rich, natural smoked flavors of the oak and the subtle citrus and herb flavors of the chardonnay. Finishing the right dish with this salt will add flavor unlike any other spice or seasoning. Try on eggs, meats, salads, seafood or vegetables.
This salt is cold-smoked using chardonnay oak barrels. It is smoky with wine notes and a toasted brown appearance.
Sprinkle as a finisher on many savory dishes including eggs, meats, salads, seafood, and vegetables.
For 4-5 T of mix: Blend 4 T smoked salt with 1 t vanilla powder and sugar, and 1/2 t cinnamon