Danish Smoked Salt
This cold Smoked Salt is gained exclusively from Dead Sea Salt.
It obtains its beautiful golden brown colour only at the correct
Temperature of 30 °C. This salt needs 160 hours in the smokehouse
to receive its fine smoky favour. Every half hour the salt must be
turned again and again by hand shovel.
It should be tested on pasta and Soup, roast chicken, salad and eggs.
A pinch of this salt on fresh fish gives it that typical smoked taste.
Danish smoked salt could also please vegetarians to try it with soya products
40g / € 1,50