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Take the jar that answers most questions, and start it with the oak-smoked salt instead. The smoke sits underneath the pepper the way a grill sits underneath a steak, and weeknight food cooked indoors picks up a note it has no business having on a Tuesday.
Everywhere the plain Sal y Pimienta goes, when the dish deserves more: pan steaks, roast chicken, fried potatoes, eggs for people you like.
Oak-smoked Patagonian sea salt, cracked black pepper.
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