Sea Love Sea Salt - Live Oak Smoked Finishing Salt Q3

This flavour is a bit of a passion project for Sea Love Sea Salt. The wood they are using to smoke the salt with is Southern Live Oak, an iconic oak species to the coastal South and a wood difficult to come by commercially. They partnered with Penderlea Farm, a local coastal NC tree farm to get their wood, which comes from trimmings from the farm. Penderlea Farm specializes in non-genetically modified Live Oak trees, unlike most available out there in the market. They propagate their trees from acorns from iconic oak trees in the Cape Fear region, ie the Airlie Oak tree, Jacksons BBQ Oak tree and many more.

Tasting Notes: The extremely dense wood from the Southern Live Oak imparts a wonderful mild smoke flavor that penetrates deep into the salt. We smoke the salt for 12 hours. Great for not overpowering the dish you want to add it to, but adding a smoky touch.

Pairing Notes: A great complement to many red meats, fish, and chicken to add just a little smoky flavor when you are cooking indoors. Add to sautés like mushrooms and onions. Rim a bourbon cocktail to impart a smoke element to the drink.

About Sea Love Sea Salt: 
"We start by collecting ocean water during a high tide in Wrightsville Beach, NC. The water is then taken to our farm and filtered through 4-ply cheesecloth, removing any sand or sediment. The filtered water is then transferred into large bins within a greenhouse, which we call our salthouse. This salthouse can be 120 degrees during optimal seasons (dry, sunny). As the water slowly evaporates (generally 3-7 weeks), it leaves salt behind in pure crystal form, first clear, then opaque, finally white. When a bit of water remains, the salt is harvested from the bins and hung to dry more fully within cheesecloth balls. Once the salt has dried completely it is ready to be mixed with herbs, bottled and ready to use in your kitchen."