Schwabian Smoke Salt 1-1.6 mm

Origin

Our Schwabisch smoke salt is produced according to centuries-old recipes in a small smokehouse on the Swabian Alp, in the heart of Brandenburg. With a lot of love and experience, traditionally harvested sea salt is smoked for 6 to 7 days at a temperature between 15°C and 23°C. This produces Schwabisch smoked salt with an intense taste experience.

A maximum of 150 kg can be smoked per smoking cycle. This can be done 2 to 3 times, after which the entire plant must be dismantled and cleaned so that all deposits such as tar and soot can be removed and do not get into the salt. This is very important to prevent these particles from being found in the final product.

Taste

A mixture of spruce and beech wood provides the intensive smoke aroma. Schwabian smoked salt harmonizes perfectly with egg dishes, stews and typical Schwabian dishes such as lentils and sausages. Our smoked salt is a natural product. Natural variations in color, grain size and composition are normal and do not constitute a reduction in quality.

Where do I purchase salt product?

You can buy salt product at Vehgroshop of course. In our web shop you can order salt product in quantities from small to big. Subscribe to our newsletter and don't miss out on any more salt product offers.