Our Swabian smoked salt is obtained from natural sea salt harvested from the Mediterranean coast of southern Italy and perfected in a small smokehouse near the Swabian Alb (Schwäbische Alb) mountains according to ancient smoking traditions.The sea salt is left in the smokehouse for 6-7 days to mature into an intense flavour with the help of the finest pine and beech wood smoke.
The Swabian smoked salt goes perfectly with egg dishes, mushroom dishes, one-dish meals and, of course, typical Swabian dishes such as lentil specli and sausages.