These hefty, dry granular crystals with hardwood campfire aromas work well on everything from delicate to medium bodied foods, such as eggs, fish, fowl, or pork. This sea salt is created from a labor-intensive solar evaporation technique developed and perfected by a passionate salt maker on the Maine coast. Sea water is introduced into green houses where it is warmed and evaporated by the Atlantic sun. The seawater is then moved to pans where salt crystals are allowed to precipitate out.
The resulting salt crystals--warm, balanced, and naturally rich in trace mineral--are painstakingly hand-smoked over apple wood. Temperature and smoking time are carefully controlled in a process that took our saltmaker years to perfect. The result is a distinctive apple-wood flavor prized by chefs. The finishing salt's medium-dense smoky flavor is perfect for meats, cheeses, and salads.