It is a fine salt, for its smoking with an Italian beech wood that makes the scent characteristic and gives a brown color.

Smoked beech wood salt: characteristics and benefits

The salt exposed to the fumes of beech wood enhances its flavor with a strong aroma. It looks like a salt rich in minerals. It can complete a dish with a special seasoning, a salty and “smoky” touch that can transform a recipe in a unique way, turning towards a complexity of taste. We know that salt is a staple ingredient in cooking, and to add more salty complexity to the dish, smoked salt is perfect - much appreciated by chefs and gourmets lately. It represents a gourmet salt, rich in organoleptic characteristics that enhance the natural flavors with a smoke that makes the taste grilled - even in the absence of grilling.

In terms of nutritional benefits, it is similar to simple sea salt, with micronutrients deriving from minerals and traces of elements that the salt takes from the sea. The mineral content of sea salt contains useful electrolytes such as magnesium, sodium, calcium and potassium, which are essential for our body. Electrolytes help regulate heartbeat and correct movement of muscle contraction. Salt is certainly useful in balancing the fluids in the body, since the loss of sodium causes water loss (while an excess increases water retention).

A moderate consumption of salt, in fact, ensures that the body maintains sufficient sodium levels. A low-salt diet also leads to a low level of stomach acids and an imbalance in the digestive system. On the other hand, consuming the right amount of quality salt helps the body produce gastric juices and properly absorb minerals and vitamins. In addition, this correct procedure can support digestion by avoiding heartburn and constipation.

Origins and History of cultivation

This salt is collected on the shores of the Atlantic Ocean, in salt flats specialized in the collection and extraction of coarse salt. The tidal water feeds the reservoir, is trapped and begins to evaporate until only a few centimeters of the brine remain. In this process the salt crystallizes and coarse salt is obtained, as well as fleur de sel on the surface.

To obtain the smoked salt with beech wood, Italian wood is used, which will be burned for 10 days. The prolonged smoking ensures a fragrance that penetrates the salt crystals, not only on the surface but reaching deep. This intense smoking process is also possible thanks to the properties of beech: excellent firewood and to create smoke in the right quantities.

Beech produces a light smoke, releasing sweet and nutty aromas. As a hardwood, it does not create too dense smoke - excessive in the softwood of pine or fir. In this way, thanks to the beech, no acrid taste or any harmful element accumulates on the salt. It was also used in ancient times by the Vikings, as a naturally smoked sea salt.

Nutritional values ​​of smoked salt with beech wood

This salt has a good amount of minerals, in addition to smoked sodium chloride. Contains micronutrients that derive from the traces of elements present in sea salt, in particular sodium, potassium, magnesium, calcium, iron and iodine.

How to use the salt:

Smoked salt is a useful ingredient for adding strong flavors, dosing it sparingly. Its characteristics give the food a unique touch of smoking, to be used in a versatile way. It can enhance grilled or already smoked foods, paying attention to the quantities. It can give flavor and an even more "smoky" touch to barbecue meats (with the initial rubbing of a few crystals).

Its faculty of taste is expressed above all as salt to flavor white meats, pork, fish; or baked vegetables that might appear to be roasted over a fire. On fish it combines perfectly to enhance the flavors of the sea. It is also possible to use it for crudités, with care to avoid making a flavor too intense. For the preparation of desserts it is possible to insert it only as a finish, preferably with some crystals on dark chocolate desserts.

The smoked beech salt contrasts the sweet notes of cocoa. Otherwise, you can use it to create a Nordic-inspired dessert, smoked and salted caramel cheesecake. It also makes a surprising condiment for vegetarian cuisine. An addition in creating aromatic legume soups, egg and omelette dishes, boiled and velvety vegetables, baked potatoes, mashed potatoes and gratin cheeses. It can also be used to dress particular first courses to which you want to make a smoky note, such as pasta alla carbonara.

E side effects and contraindications

Caution is advised in the intake of sea salt in case of hypertension, pregnancy and breastfeeding. Furthermore, it is good to moderate the quantities in case of cardiovascular disorders, diseases related to the kidneys and blood vessels.


Data sheet

Sale aromatizzato
Sale grosso

Specific References

Recently added our store

16 other products in the same category: