HOW DO YOU MAKE AN AMAZING SALT BETTER, WELL, YOU SMOKE IT! YOU GET A REALLY NICE SMOKE FLAVOR FROM THIS SALT.
From the Company:
From South Australia’s Eyre Peninsula, over native river red gum (eucalyptus camaldulensis) for 72 hours in the traditional northern European style at Pialligo Estate Smokehouse, Canberra. The smoking results in a unique salt enhanced with the aromatic and complex characteristics of the Australian red gum wood.
