Alder-Smoked Salt “Salish Alderwood”
Ab CHF 14.–
100% pure ingredients, no additives
Mixed and processed by hand
A genuine Swiss manufactory
Alder-smoked salt (Salis Alderwood), this salt is cold-smoked in Denmark for 16 days over pure alder wood. In the process it takes on a rounded, warm smoke aroma – without bitterness, without artificial flavours. An honest smoked salt that brings depth.
- Category: salt, smoked
- Taste: smoky, rounded, mild, woody
- Use: eggs, tomatoes, roasted vegetables, soups, marinades
- Format: 150 g jar, 500 g stand-up pouch
My tip: A little alder-smoked salt on a soft-boiled egg or a ripe tomato – and instantly there’s depth and warmth.
Origin & Story
This smoked salt is made in Denmark using an elaborate process based on old smoking methods. A fine, all-natural sea salt is cold-smoked over pure alder wood – not flavoured, but genuinely smoked. The salt stays in the smoke for a full 16 days, three smoking phases a day. In between it is turned and aired regularly, so every single crystal can take on the full aroma.
Highlights
The moment you open the jar you can smell that this salt is something special. It has a scent of dry wood, gentle smoke and a fine seasoning – like a fire that has glowed overnight. On the palate it shows a pleasant depth: smoky, rounded, never bitter. It fits anywhere a hint of fire is missing – whether on a soft-boiled egg, over grilled vegetables or as the finishing touch in a creamy soup.
Quality
This salt is made with true manufactory craft. Every batch is created in small quantities and looked after by hand. The alder wood comes from low-pollution regions and is carefully selected. The smoking process takes over two weeks – long enough to steep the salt fully with aroma, not just perfume it on the surface. The result is an honest, characterful smoked salt with depth and substance.
The best spices have always inspired me to create new dishes. Only the best is good enough to reach the very top – for you, in your kitchen.
100% natural. Just the way I use it myself, every day.
Tip from Tobias Funke
"A little alder-smoked salt on an egg or a ripe tomato – and suddenly there's depth, warmth, something unexpected. I use it sparingly, but deliberately. It works especially well on pastrami or in a sauce for vegetables."
Recommended use
- For eggs, tomatoes, potatoes or roasted vegetables
- In soups, lentil dishes and stews
- In marinades, sauces or on the grill
- As a finishing salt on buttered bread or pasta
Recipe idea
Pastrami with alder-smoked salt
View recipe
Origin / Ingredients
Fine sea salt, cold-smoked for 16 days over pure alder wood
All ingredients are processed with craftsmanship at Manufaktur Funke.
Storage
Store in a dry place, away from light. Reseal well after opening.
Ingredients
Salish Alderwood Art alder smoked salt
Additional information
| Weight | 0.15 kg |
|---|
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