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This is the box closest to the name on the label. The oak-smoked salt for when the food cannot get to a fire, the asado salt carrying the Argentine grill’s whole restrained philosophy, and Sal de Brasas — the ember salt — for when you want the crust to taste like the cooking finished over coals. Three jars, one subject.
Asado salt before the fire, ember salt pressed on before the sear, oak-smoked salt after — or on everything the grill never saw.
Oak-Smoked Patagonian Salt, Asado Grilling Salt, Fire Salt.
Want this one? Notify me when it is ready ↑
