Cherry Wood Smoked Salt

Description

Cherry Wood Smoked Salt is finished salt — meaning you sprinkle it on at the table, not during cooking. We take pyramid-shaped flake sea salt and cold-smoke it for 48 continuous hours over cherry wood at temperatures that never exceed 80°F. The slow process pulls the smoke deep into each crystal without melting them.

Cherry is the sweetest hardwood smoke — closer to a faint berry note than the assertive bacon character of hickory or mesquite. It pairs beautifully with grilled stone fruits, roast pork, summer tomatoes, fresh mozzarella, dark chocolate desserts, and any cut of beef where you want to taste both the smoke and the meat.

How it differs from cooking salt

The flake structure means you’ll use less by weight than table salt or kosher salt — but each crystal lands as a perceptible crunch and a small burst of flavor on the tongue. The smoke amplifies whatever it touches; it does not dominate it.

Best finishing applications

• A sliced grilled tomato with olive oil and basil
• A perfectly seared steak, just before serving
• Roasted pork tenderloin, sliced and arranged
• A wedge of soft cheese (brie, taleggio, robiola)
• Dark chocolate desserts (espresso brownies, flourless chocolate cake)
• Grilled peaches with vanilla ice cream
• Tomato confit on grilled bread

Origin

The base salt is harvested from the Pacific Northwest by a 4th-generation family salt works. The cherry wood comes from a Hill Country orchardist who clears old trees every spring. We smoke in batches of 30 pounds at our Lockhart facility.

4oz wide-mouth glass jar with cork lid. The salt may absorb a tiny amount of ambient moisture; if it clumps, a quick stir with a clean dry knife restores it.