Hickory Smoked Sea Salt - Coarse Grind

Smoke, without lighting a match.

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.

Start small. You can always add more.

The grill can have the night off.

FLAVOR: Smoky · Savory · Salty · Woodsy
TRY IT WITH: Steak · Burgers · Chicken · Seafood · Vegetables · Potatoes · Eggs
INGREDIENT: Hickory-Smoked Sea Salt