Trapani sea salt smoked. We use a cold smoke process to add cherry and apple wood aromas and flavor to Trapani sea salt. This produces an exceptional flavor profile on meats and vegetables. Due to the coarser grain, the complex flavor and added smoke, our salt is best used to finish red, white, and game meats dishes and vegetables just before serving. Adding it early in cooking will dilute its unique properties. It’s also great for finishing raw meat dishes and salads. 
 
Why Trapani sea salt?  
While stationed in Sicily, Rick had the opportunity to experience the amazing sea salt from Trapani, Italy. Hand-harvested in the salt pans of Trapani, these crystals are the first to bloom on the surface of salt ponds and retain valuable nutrients that add a subtle mineral flavor. This salt is is coarsely ground and unrefined.
 
This product is MSG- and gluen-free.