Sawtooth Cold Smoke — Cold-Smoked Flake Salt
Stand anywhere in central Idaho in August and you can smell woodsmoke drifting off the Sawtooths from fires two valleys away. The range and the smoke go together. So does this tin.
Flake salt, spread on a screen, held under 90 degrees over hardwood for six hours. That’s the whole product — no smoke flavoring, no liquid smoke, no shortcut. Just salt sitting in smoke long enough to take it. It comes out the color of weak coffee and rests a full day before the tin, because the smoke needs to settle in.
This is the flagship, and it’s the base of everything else on this shelf. Finish anything with it.
Local pickup in the Treasure Valley.
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