Druid Smoked Salt
Ab CHF 20.–
100% pure ingredients, no additives
Mixed and processed by hand
A genuine Swiss manufactory
Our Druid Smoked Salt is smoked in Denmark over weeks with real juniper wood. The result is a salt of tremendous intensity – deep, smoky, almost as if straight from the smokehouse. No additives, just fire and salt. Our strongest smoked salt.
- Category: salt, smoked
- Taste: strongly smoky, savoury, deep
- Use: grilled meat, eggs, tomato bread, stews, beans
- Format: 130 g jar, 300 g stand-up pouch
- Award: 3 stars, Great Taste Award 2026, official listing
My tip: I use it sparingly – on tomato bread, eggs or a pan-fried steak, a pinch is enough to bring fire to the dish.
Origin & Story
Our Druid Smoked Salt is made following an old Nordic model. In Denmark, pure sea salt is smoked over an open fire – slowly, over weeks, with real juniper wood. The method dates back to the era of Germanic salt-making: seawater was poured over burning wood, and the crystallised salt clung to the charred logs. Today this technique lives on – more careful, more precise and aromatically refined.
Highlights
This salt is different. It's not only one of our most popular products, it's also by far the most intense smoked salt we know – and probably the most intense the market has to offer. The smoking process takes six to eight weeks. That's how long the salt stays over the juniper wood, which is sourced specially for this purpose from Norway.
The result: a smell like a freshly opened smokehouse. A depth you can almost feel physically. And a flavour that doesn't accompany the dish but transforms it. Whoever uses this salt gets fire, smoke and seasoning – that simply blows you away, in the best sense.
Quality
Our Druid Smoked Salt is made entirely without flavourings or artificial additives. It's based on unrefined sea salt that draws slowly and evenly through the smoke. Only around five per cent of all smoked salts worldwide are genuinely smoked – this is one of them. No powder, no shortcuts, just real craftsmanship over many weeks.
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
"Druid Smoked Salt blows me away every time – in the best sense. I use it sparingly: on warm beans, over eggs, on tomato bread or a pan-fried steak. When fire is missing – reach for this salt. It delivers embers, depth and exactly what the dish needs."
Recommended use
- On meat from the grill, oven or pan
- With eggs, tomatoes, cucumbers or root vegetables
- For fish, dips or hearty stews
- Over baked beans, potatoes or lentil dishes
Recipe idea
Baked beans with Druid Smoked Salt
View recipe
Origin / Ingredients
Sea salt cold-smoked over six to eight weeks with juniper wood from Norway
All ingredients are processed with craftsmanship at Manufaktur Funke.
Storage
Store in a dry place away from light. Reseal well after opening.
Awarded three stars at the Great Taste Awards, the highest rating of the world's most important food competition.
Ingredients
Druiden smoked salt
Additional information
| Weight | N/A |
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