This Flavor is a bit of a passion project for us. The wood we 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. We partnered with Penderlea Farm, a local tree farm to get our 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.