Sel Fumé

Derived from the salt marshes of the Adriatic Sea, this salt is hand-harvested using a method that is 1,500 years old. Its cold smoking with beech wood, done in Germany, gives it an amber hue and a subtle aroma.
Ideal for adding a subtle smoky note and depth, this salt enhances grilled meats, fish, steamed or salad vegetables, potatoes, pulses, and eggs.
FOR DRY SALT MECHANISM PEUGEOT
- SALINITY 6 Offered in airtight sachets for optimal preservation
- Ease of filling
- Triple protection: air / light / humidity
- Reduced environmental footprint
- Preservation of aromas