Preparation

• This salt is typical of Northern Europe, especially the Scandinavian Peninsula and Denmark (a legacy of the Viking peoples) and of North America (a legacy of the Native American tribes).

  It is crystallized sea salt placed in the smoke from burning various types of wood (especially oak and juniper), which gives it different aromas and flavor nuances. It comes in both small crystals and slightly larger flakes and is brownish in color.

  Being sea salt, it is recommended to limit the use for those who suffer from hypertension. It is particularly suitable for pork dishes, grilled meat or fish, but also for soups, roasted potatoes, and omelets.

  You can make it at home, but the process is quite complicated.

  Let’s see how to prepare it: in a bowl, put some water and add salt until saturation is reached and it can no longer dissolve. In an old pot, put untreated wood chips and set them on fire, making sure to close the pot with a lid so the smoke stays inside. Use a syringe to draw the smoke and inject it into the brine, repeating the operation several times. Then dry the brine in the oven for a few minutes at 356°F.

  Alternatively, it can be purchased ready-made in major supermarkets. In the notes, you will find some recipes in which I used this particular salt.