Atelier du Sel- Morel et Le Chantoux
Smoked Guérande Salt on Beechwood – 110 g
Hand-harvested Sel de Guérande, gently smoked over beechwood
Sales unit: 110 g can
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In stock
Anyone who wants to add a touch of smoky flavor to grilled food, fish, or cheese without a smoker will find it here in the salt shaker.
Atelier du Sel – Morel et Le Chantoux has been harvesting its salt by hand for years in the salt marshes of Assérac near Guérande, with the protected IGP seal. This salt is then smoked over beechwood by a smoking partner in Guérande. The result is a pure natural salt with a strong smoky flavor – without any additives or artificial smoke flavor from a bottle.
The salt has a distinctly smoky taste, with the mild saltiness that characterizes Guérande salt. The smoky flavor comes from the beechwood fire, not from a flavor concentrate. Just a few grains are enough to give meat, fish, or vegetables a noticeable smoky note.
Production: The Sel de Guérande is harvested by hand in the summer from the surface of the salt marshes. It is then smoked over beechwood at Sardinette & Cie, a partner company in Guérande.
Use it for seasoning grilled meat and fish, on butter for bread, or on a cheese platter. Since the smoky flavor evaporates quickly during cooking, it is best to season just before serving.
Did you know: How is salt smoked?
The finished, already dried Sel de Guérande is smoked over slowly smoldering beechwood, similar to smoked fish or meat. The salt absorbs the smoky flavor without being heated or melted itself.
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