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This Mediterranean sea salt is smoked in the south of Italy over beechwood chips for 5-6 days. The slow smoking process gives the salt an intense aroma and imparts a deeply smokey flavour.  Suitable for meat, fish, vegan or vegetarian dishes, this salt’s strong and tasty aroma is the perfect way of added that freshly smoked feel to a dish. The production of smoked salt in this way with no chemical additives or flavour enhancers used, is very time-consuming and as such each batch is limited to just a few hundred kilograms per week, making this Italian salt something very special.

Italian Smoked Salt

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