The original inhabitants of Scandinavia evaporated seawater over fire to scrape the salt off the wood afterward. This gave it its smoky flavor. According to old tradition, this salt is cold-smoked in a smokehouse in Denmark on a mixture of beech, juniper, cherry wood, and elm leaves. It is turned every hour, for 160 hours. Because of its robust smoky flavor, it is ideal for vegetarian dishes, but also fish, meat, and poultry gain a delicious grilled taste. An old Viking tradition, rediscovered by gourmets.
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