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Jacobsen Salt Co. Infused Cherrywood Smoked Salt $14.00

Ben Jacobsen knows his product down to the granular level.

Before starting Jacobsen Salt Co., he spent two and a half years in Denmark learning about salt production and traveled up and down the Pacific Coast hand-collecting and testing saltwater samples. Once he settled on the pristine Netarts Bay in Northern Oregon, Jacobsen designed a multi-step harvesting system for his sea salts. Ocean water is cooked down in custom pans and excess minerals are boiled off, resulting in a delicate, crisp sea salt with no bitter aftertaste. With every flake of salt carefully graded and sorted by hand, it’s no wonder that Jacobsen’s salts are favored by chefs.

Not sure how you’d use it?

We test everything we sell. Here’s how we’d use this.

HOW TO USE

Add a pinch to burger patties or roasted vegetables when you want a taste of the grill during the cold winter months, or sprinkle some over our Kale Salad with Smoked Almonds and Picada Crumbs for extra smoky depth. On the sweet side, we also like to use smoked salt as a finishing touch for our Triple-Chocolate Almond Cookies instead of regular sea salt—the deep cherry smokiness pairs wonderfully with rich chocolate.

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