Smoked Salt with Beech Wood

Smoked Salt 

Smoked salt is a particular and little-known variety of salt. The result of a particular treatment thanks to which sea salt is smoked for five or ten days through the combustion of wood, this salt varies in color and especially in aroma. 

From the original name of smoked salt, smoked salt originates in Scandinavian countries and North America where, since ancient times, it would have been used to preserve game and other perishable foods.

Rich in crystals of different sizes, this salt comes in the form of coarse grains and fine grains. It is a salt composed mainly of sodium chloride and has traces of calcium, magnesium, potassium, iron and zinc. Not recommended for those who suffer from high blood pressure or osteoporosis. Its use is often limited during the period of menstruation, thus counteracting even the typical swelling related to the water retention of those days.

There are several varieties of smoked salt, each of which has an interesting story to tell.

Let's see which are the most interesting:

• Yakima smoked sea salt: produced by burning apple wood, grown in the area. Delicate and sweet, it is suitable for preparations with pork or other white meats.
• Durango smoked sea salt: its preparation takes place in the cold with walnut wood, giving it an intense and aromatic flavor suitable for all types of meat, especially red ones.
• Salish smoked sea salt: obtained from the combustion of alder wood. It goes well with grilled meats and vegetables but also with fresh cheeses such as mozzarella.
• Fleur de sel Chardonnay: very rare salt produced in California.
• Viking smoked sea salt: a rich and intense flavor and is ideal for dishes with eggs, meats and cheeses.

Smoked salt: In the kitchen 

The nutritional properties of smoked salt are very similar to those of natural sea salt. 

Excellent in the kitchen to season grilled meats, fish or for those courses to which you want to give that classic woody aftertaste. This salt has a strong aroma and a wood aftertaste due to its exposure to the fumes of the combustion of aromatic woods. It can also be used to salt first courses such as pasta alla carbonara. Other uses in the kitchen see it used to salt certain vegetables, especially used in velvety. It can be used to give a stronger flavor to baked potatoes and puree.