Origin: Mexico
Grain Size: Coarse (2–5mm) – crunchy crystals that release their colour and intensity in the grinder.
Appearance: Deep black, volcanic-like crystals after a long, intense smoking process.
Production: Pure sea salt is placed on fine sieves. Below, in a traditional earth pit, dried apple wood smoulders. For 7–12 days, the salt is dried by the Mexican sun and infused and transformed by the dense, cold smoke (25–35°C).
Distinctions: Our most intense smoked salt. The deep black colour is 100% natural and results from the long exposure of the salt with the dense smoke. A very special salt, produced entirely by hand and dependent on the weather.
Composition: Sea salt, apple wood smoke. Vegan, non-iodised, free from artificial flavours.
Packaging: We use environmentally friendly clear glass instead of plastic.
Character: Bold flavour. Dense, rich, dominant and unmistakably smoky. The apple smoke has a subtle, fruity and sweet depth reminiscent of open fires and dark embers. Powerful and savoury.
Pairings: The ultimate BBQ and grill salt. Made for ribs, pulled pork and beef steaks (especially brisket). A must for Tex-Mex cuisine, chilli con/sin carne, bean dishes or grilled corn on the cob. Adds hearty depth to vegan burgers or aubergines.
