Jersey Oak Smoked Sea Salt

When creating smoked salt, Jersey Sea Salt experiment with so many variables of wood, smokers and times to get the optimum flavour present.

There’s something magic about a whiff of fire in our food. According to Charles Spence, professor of experimental psychology at Oxford University, it may be that “evolutionarily speaking, fire and smoke signal meat roasting, so we may have been programmed to find them desirable in expectation of what is to come”. 

They only use locally sourced Jersey Oak with our process and when smoked with the salt, imparts a rich smoky flavour and aroma.