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In Northern Germany, near to the Danish border, the coarse Kalahari Gourmet Salt is being smoked according to Danish tradition in a smokehouse.
Cold smoked for at least seven days over high-quality beech-wood the 'Viking' Salt gets its distinctive fine smoky taste.
SERVING SUGGESTION: Particularly suitable for grilled or roasted meat, but also very special for dishes with eggs, tomatoes, cucumber and fish.
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