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Oak smoke brings a deep, savory finish to Patagonian sea salt. Try a little over a pan-seared steak, buttered mushrooms or roast potatoes for a smoky touch, even when dinner never goes near the grill.
Anywhere a dish wants fire it did not get: pan-seared steak, roast potatoes, scrambled eggs, corn, tomato soup, popcorn, a bloody mary rim.
Patagonian Atlantic sea salt, oak smoke.
Applewood for a gentler smoke, mesquite for a bolder one, oak for the middle ground. Compare flavor, food pairings and what changes with smoked salt.
Read the guide →Real smoked salt is made in a smokehouse, usually over one to three days, and the smoke never goes deeper than the surface of the crystal. That last fact explains almost everything about how to buy it and use it.
Read the guide →Want this one? Notify me when it is ready ↑
