This naturally smoked salt is made traditionally in the Pacific Northwest, smoked over red alder wood for 48 hours, resulting in an intense, but well-balanced campfire nose with hints of fruit and not a trace of bitterness. This is our go-to blend for subtle smokey flavor.
Try it with bbq rubs and marinades, roasted squash and eggplant, grilled beef, chicken, trout and salmon, corn on the cob, beans, chili, tofu, top baked goods
The Deliciouser is a Madison-based company created by Chef Patrick O'Halloran (owner of Lombardino's and Tipsy Cow) and family. Check out their recipes.