Sea salt slowly smoked over hickory wood picks up a deep, savory smokiness with that familiar wood-fired character. No elaborate blend here—just salt, smoke and a very good reason to keep both around.
Use it anywhere you want a little just-off-the-grill energy: steak, burgers, chicken, seafood, roasted vegetables, potatoes, eggs or popcorn. A pinch can also add smoky depth to sauces, beans and soups without overpowering the rest of the dish.
