„Viking” Smoked Kalahari® Salt

In Northern Germany, near to the Danish border, the coarse Kalahari® Salt is being smoked according to Danish tradition in a smokehouse. Cold smoked for at least seven days over high-quality beech-wood the „Viking Salt” gets its distinctive fine smoky taste.

In order to enhance the taste of the smoked salt and give it a typical African nuance, the smoke master adds to the beech-wood chips of bio-certified Rooibos shrub (Rooibos tea). The „Viking Salt” is particularly suitable for grilled or roasted meat, but also very special for dishes with eggs, tomatoes, cucumber and fish. It gives a mild smoky taste to your dishes.