Each batch of our smoked salt is carefully crafted by selecting the best wood, most recently, it has been oak that we harvested from our land. We achieve excellent flavor by smoking our salt for a full 24 hours with very low heat. Because the smoker must be closely tended the entire time, this often happens in two or three stages. Once it becomes a caramel color and holds its smoky fragrance, we know its time for testing.
Pairing smoked salt with food is very reminiscent of matching a fine wine with your meal and palate. Our smoked oak salt is delicate enough to be sprinkled directly on a fresh salad and the complicated flavors of our hickory smoked salt compliment pork, fish and wild game. If you'd like to purchase a grinder of our hickory smoked salt, click here.